Meal Kit
Prosciutto and Hazelnut Flatbread
with mozzarella and hot honey drizzle
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Tree Nuts (Hazelnuts), Milk, Eggs, Wheat
Chef
Nigel Palmer
We've been eating hazelnuts for over 9,000 years; you'd think we'd be sick of them by now. But no! Look how well a certain chocolate-hazelnut spread that rhymes with "Ella" sells. And look at the way it augments this amazing flatbread, adding its distinctive nutty taste to the crispy prosciutto and peppery arugula. In case those flavors aren't enough for your nimble tongue, a drizzle of apple-y hot honey will seal the deal on the perfection of this flatbread. Make it 9,001 years eating hazelnuts. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
-
2 Naan Flatbreads
- 1 Yellow Onion
- 2 oz. Prosciutto
-
2 oz. Shredded Mozzarella
- 1 fl. oz. Honey
- ½ oz. Baby Arugula
-
½ oz. Hazelnut Pieces
- ½ fl. oz. Apple Cider Vinegar
- 2 Garlic Cloves
- 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.
-
Nutrition (per serving) A3KDlgP6
-
Calories750
-
Carbohydrates86g
-
Net Carbs81g
-
Fat34g
-
Protein29g
-
Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- 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
-
1 Prepare Ingredients and Make Hot Honey
Coarsely chop hazelnuts.
Quarter and peel onion. Cut quarters into 1/4" slices.Mince garlic.Combine apple cider vinegar, honey, and red pepper flakes (to taste) in a mixing bowl. Set aside. -
2 Par-Bake the Flatbreads
Place flatbreads on a clean work surface and top evenly with 2 tsp. olive oil and garlic.
Place flatbreads directly on oven rack in hot oven and bake until lightly browned, 6-8 minutes.While flatbreads par-bake, crisp prosciutto. -
3 Crisp the Prosciutto
Line a plate with a paper towel. Remove prosciutto from refrigerator.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.Working in batches, 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. Drizzle with hot honey. Reserve pan; no need to wipe clean. -
4 Cook the Onion
Return pan used to crisp prosciutto to medium heat and add 2 tsp. olive oil.
Add onion to hot pan. Stir occasionally until tender and lightly browned, 6-8 minutes.Remove from burner. -
5 Assemble and Bake Flatbreads and Finish Dish
Place par-baked flatbreads on a clean work surface. Top evenly with cooked onion, then cheese.
Place flatbreads directly on oven rack, with prepared baking sheet on rack below to catch any drips. Bake until cheese is melted, 5-7 minutes.Plate dish as pictured on front of card, topping flatbreads with prosciutto, hazelnuts, and arugula. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
