Meal Kit
Prosciutto and Burrata Flatbread
with tomatoes and marinara
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
Chef
Sarah Thomsen
“Pepperoni and cheese” is such a classic pizza order… why mess with a good thing? On this flatbread, the cheese is creamy, indulgent burrata. The “pepperoni?” Salty prosciutto, crisped to the perfect biting texture. This flatbread also is dotted with tomatoes and spiced with a dash of red pepper flakes… bringing a bit more class to the classic. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
In Your Box (serves 2)
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2 Naan Flatbreads
- 2 Roma Tomatoes
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4 oz. Burrata Cheese
- 3 oz. Prosciutto
- 2 oz. Marinara Sauce
- 1 Shallot
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) BqBbVJqm
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Calories760
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Carbohydrates72g
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Net Carbs67g
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Fat38g
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Protein26g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Core tomato and cut into 1/4" slices.
Peel and halve shallot. Slice thinly.Place burrata in a mixing bowl and mash until the consistency of cottage cheese. Set aside. -
2 Crisp the Prosciutto
Line a plate with a paper towel. Remove prosciutto from refrigerator.
Place a large non-stick pan over medium-high heat and add 1/2 tsp. olive oil. Add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side.Transfer prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces.Reserve pan; no need to wipe clean. -
3 Make the Sauce
Return pan used to crisp prosciutto to medium heat and add 2 tsp. olive oil.
Add shallot to hot pan and stir occasionally until softened, 3-4 minutes.Remove from burner. Stir in marinara and red pepper flakes (to taste). -
4 Roast Tomatoes and Par-Bake Flatbreads
Place tomatoes on prepared baking sheet and toss with 1 Tbsp. olive oil. Spread into a single layer and roast in hot oven until softened, 5-7 minutes.
While tomatoes roast, place flatbreads directly on oven rack and bake until lightly browned, 6-8 minutes.Carefully, remove roasted tomatoes to a plate. Reserve baking sheet; no need to replace foil. -
5 Finish the Flatbreads
Set par-baked flatbreads on a clean work surface. Divide sauce, tomato slices, and prosciutto evenly between flatbreads. Top with dollops of burrata.
Place flatbreads directly on oven rack, with reserved baking sheet on rack below to collect any drips. Bake until cheese bubbles, 5-7 minutes.Remove from oven and rest, 3 minutes.Plate dish as pictured on front of card. Bon appétit!
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