HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGoat Cheese And Pesto Flatbread
Goat Cheese and Pesto Flatbread

Goat Cheese and Pesto Flatbread

with Arugula Salad

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This vegetarian flatbread is full of hearty Italian flavours like goat cheese, roasted red peppers and basil pesto! This savoury and satisfying trio will make your tastebuds sing.


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

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

56 g

Goat Cheese


2 unit



½ cup

Marinara Sauce

170 mL

Roasted Red Peppers

56 g

Arugula and Spinach Mix

113 g

Grape Tomatoes

2 tbsp

Balsamic Glaze


¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

¼ cup

Mozzarella Cheese, shredded


Not included in your delivery

1 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4017 kJ
Calories960 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate125 g
Sugar21 g
Dietary Fiber7 g
Protein26 g
Cholesterol30 mg
Sodium1990 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Large Bowl
Small Bowl
Measuring Spoons
Baking Sheet
Instructionsarrow up iconarrow up icon

Before starting, preheat your broiler to high.Wash and dry all produce. Drain roasted red peppers and pat dry with paper towels. Cut peppers into 1/2-inch pieces. Halve tomatoes.


Whisk together half the balsamic glaze and 1 tbsp oil (dbl for 4ppl) in a large bowl. Season with salt and pepper. Stir together marinara and pesto in a small bowl.


Arrange flatbreads on a baking sheet, top side-down. Broil in the middle of the oven until golden-brown, 1-2 min per side. (TIP: Keep an eye on flatbread so that it doesn't burn!)


Remove baking sheet from the oven, then flip flatbreads. Spread marinara mixture onto toasted flatbreads, then top with peppers, goat cheese and mozzarella. Broil assembled flatbreads in the middle of the oven until cheeses melt and toppings are warmed through, 3-4 min.(NOTE: For 4 ppl, broil pizzas in batches.)


Add tomatoes and arugula-spinach blend to large bowl with dressing. Toss to combine.


Cut flatbreads into quarters. Drizzle with remaining balsamic glaze. Divide flatbreads and salad between plates.