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Italian Rosemary, Honey, Pear and Prosciutto Flatbreads

Italian Rosemary, Honey, Pear and Prosciutto Flatbreads

with Green Salad
Get Up To 20 Free Meals + Free Sides for Life
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Calories
: 
930 kcal
Protein
: 
40g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Soy
  • Wheat
  • Sulphites
  • Walnuts
  • May contain traces of allergens
  • Gluten
  • Egg
  • Fish
  • Milk
  • Mustard
  • Sesame
  • Soy
  • Wheat
  • Crustaceans
  • Tree nuts
  • Peanuts
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

100 g

Prosciutto

2 unit(s)

Flatbread

(Contains: Milk, Soy, Wheat May be present: Gluten)

1 unit(s)

Pear

56 g

Spring Mix

1 unit(s)

Rosemary, sprig

56 mL

Cream

(Contains: Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains: Milk)

1 unit(s)

Honey

1 tbsp

White Wine Vinegar

(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

1 tbsp

All-Purpose Flour

(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

28 g

Walnuts, chopped

(Contains: Walnuts)

Not included in your delivery

1 tbsp

Butter*

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

0.13 tsp

Sugar*

Calories930 kcal
Fat51 g
Saturated Fat22 g
Carbohydrate76 g
Sugar17 g
Dietary Fiber6 g
Protein40 g
Cholesterol130 mg
Sodium2140 mg
Trans Fat1.5 g
Potassium650 mg
Calcium600 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Make flatbread sauce
1
  • Before starting, preheat the oven to 425°F. Wash and dry all produce.
  • Heat a small pot (use same for 4 servings) over medium. 
  • When hot, add 1 tbsp (2 tbsp) butter. Swirl pot 30 sec until butter melts.
  • Sprinkle flour over top. Stir to mix. Slowly whisk in cream and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cook 2-3 min, whisking often, until smooth and simmering.
  • Stir in half the Parmesan. Remove from heat and set aside.
Toast nuts and flatbreads
2
  • To a parchment-lined baking sheet, add walnuts.
  • Toast in the middle of the oven for 3-5 min, stirring halfway, until golden.
  • Transfer nuts to a plate. Reserve baking sheet.
  • On the same baking sheet used to toast nuts, arrange flatbreads. Toast in the top of the oven for 4-5 min, until lightly crisp. (NOTE: Use 2 baking sheets for 4 servings.)
Prep and make salad dressing
3
  • While flatbreads toast, strip 1 tbsp (2 tbsp) rosemary leaves from stems, then finely chop.
  • Core, then cut pear into 1/8-inch thick slices.
  • To a medium bowl, add pears, half the honey, half the vinegar and half the rosemary. Season with salt and pepper. Toss to coat.
  • To a large bowl, add remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine. (This is your dressing.)
Arrange and bake flatbreads
4
  • Spread flatbread sauce over flatbreads in an even layer. Sprinkle mozzarella over top. Arrange pears over top. 
  • Bake in the middle of the oven for 4-7 min, until cheese has melted.
Finish and serve
5
  • To the bowl of dressing, add spring mix and half the walnuts. Toss to coat.
  • Top flabreads with prosciutto. Cut flatbreads into wedges.
  • Divide flatbreads and salad between plates.
  • Sprinkle remaining Parmesan over salad.
  • Drizzle remaining honey and sprinkle remaining walnuts and rosemary over flatbreads. (TIP: If you have balsamic glaze, drizzle it over flatbreads!)
Meal right image

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