Meal Kit
Prosciutto Wedge Salad Pizza
with blue cheese and grape tomatoes
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
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2 Naan Flatbread
- 1 Romaine Heart
- 4 oz. Grape Tomatoes
- 3 oz. Prosciutto
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2 oz. Cream Cheese
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1 oz. Shredded Mozzarella
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1 oz. Blue Cheese
- ½ fl. oz. Red Wine Vinegar
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) yOkwb5Om
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Calories680
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Carbohydrates68g
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Net Carbs63g
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Fat33g
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Protein21g
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Sodium1890mg
Recipe Steps
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 prep
quarter tomatoes
cut romaine into bite size pieces -
2 par bake flatbread
400 degrees, 7-8 minutes until golden brown, not going back in the oven
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3 crisp prosciutto
large non stick medium heat 1t oil, 3 minutes per side
remove to plate with paper towels, allow to cool and then crumble into bite size pieces -
4 cheese sauce
small pan, 1/4 c water, cream cheese, pinch of pepper over medium heat, whisk until cheese melts, once melted stir in mozz until melted and creamy
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5 assemble
combine romaine, tomatoes, vinegar, pinch of pepper and 2 t oil
toss to coatplate, cheese sauce on flatbread, top with romaine mixture, prosciutto and blue cheese
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