Beef and Pesto Flatbreads
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Beef and Pesto Flatbreads

Beef and Pesto Flatbreads

with Balsamic-Dressed Garden Salad

Beef sautéed with onions is the perfect topper for pesto flatbreads! Finish with a sprinkling of mozzarella and Parmesan before transferring it to the oven for some melting action. A refreshing salad drizzled with balsamic glaze rounds out this delicious dinner.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Beef

1 tsp

Garlic Powder

½ unit(s)

Yellow Onion

¼ cup

Basil Pesto

(Contains Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 g

Spring Mix

1 unit(s)


28 g


(Contains Milk, Wheat)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

2 unit(s)


(Contains Milk, Soy, Wheat)

Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1020 kcal
Fat54 g
Saturated Fat19 g
Carbohydrate79 g
Sugar7 g
Dietary Fiber4 g
Protein53 g
Cholesterol105 mg
Sodium1480 mg
Trans Fat1 g
Potassium850 mg
Calcium550 mg
Iron7.25 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.


Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Large Bowl


Cook beef and onions

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Heat a large non-stick pan over medium-high heat. Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions and beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.Season with garlic powder, salt and pepper. Cook, stirring often, until fragrant, 30 sec.

Prep flatbreads

Meanwhile, halve tomato lengthwise. Thinly slice half the tomato into half-moons, then cut remaining tomato into 1/2-inch pieces.Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Spread pesto over flatbreads. (TIP: Skim off excess oil on top of pesto, if desired.)

Assemble and bake flatbreads

Sprinkle half the mozzarella over flatbreads, then top with beef-onion mixture.Top with sliced tomatoes, then sprinkle with remaining mozzarella and Parmesan.Bake assembled flatbreads in the bottom of the oven, moving to the top of the oven halfway through, until edges are golden-brown, 8-10 min. (NOTE: For 4 ppl, bake in the bottom and top of the oven, rotating sheets halfway through.)

Finish prep

Add half the balsamic glaze and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.

Make salad

Add remaining tomatoes, croutons and spring mix to the large bowl with vinaigrette, then toss to coat.

Finish and serve

Cut flatbreads in half. Divide flatbreads and salad between plates. Drizzle remaining balsamic glaze over flatbreads.