Goat Cheese and Pesto Flatbread
with Arugula Salad
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.
Ingredients
56 g
Goat Cheese
(Contains Milk)
2 unit
Flatbread
(Contains Wheat)
½ cup
Marinara Sauce
170 mL
Roasted Peppers
56 g
Arugula and Spinach Mix
113 g
Grape Tomatoes
2 tbsp
Balsamic Glaze
(Contains Sulphites)
¼ cup
Basil Pesto
(Contains Milk, Soy)
¼ cup
Mozzarella Cheese, shredded
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
