Beef and Pesto Flatbreads
with Balsamic-Dressed Garden Salad
Ground 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 tsp
Garlic Powder
56 g
Yellow Onion, chopped
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
56 g
Spring Mix
1 unit(s)
Tomato
28 g
Croutons
(Contains Milk, Wheat May contain Soy, Sesame)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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.
- 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.)
- Sprinkle half the mozzarella over flatbreads, then top with beef-onion mixture.
- Top with sliced tomatoes, then sprinkle with Parmesan and remaining mozzarella.
- 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.)
- Add half the balsamic glaze and 1 tbsp (2 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine.
- Add remaining tomatoes, croutons and spring mix to the large bowl with vinaigrette, then toss to coat.
- Cut flatbreads in half.
- Divide flatbreads and salad between plates.
- Drizzle remaining balsamic glaze over flatbreads.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the Italian sausage.
