Plant-Based Protein Shreds Flatbread Pizzas
with Baby Greens Salad
Ingredients: Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Sweet bell pepper • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Roma tomatoes • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Chili flakes • Garlic salt (salt, garlic powder, silicon dioxide) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Plant-Based Protein Shreds
1 unit(s)
Sweet Bell Pepper
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
4 g
Chili Flakes
(May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Milk, Sulphites, Triticale, Peanuts)
56 g
Spring Mix
½ cup
Marinara Sauce
(May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk, Sulphites, Crustaceans, Gluten)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Tomato
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
4 g
Garlic Salt
(May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Milk, Sulphites, Triticale, Peanuts)
2.15 g
Italian Seasoning
(May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Milk, Triticale, Peanuts)
1 unit(s)
Mini Cucumber
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Core, then cut pepper into 1/4-inch slices.
- Cut tomato into 1/4-inch pieces.
- Cut cucumber into 1/4-inch rounds.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds, peppers, garlic salt and half the Italian Seasoning (use all for 4 servings). Cook for 6-8 min, tossing occasionally, until peppers are tender and protein shreds are cooked through.**
- Season with pepper, if you like.
- Meanwhile, on a foil-lined baking sheet, arrange flatbreads. Brush with 1/2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 tbsp oil per sheet.)
- Broil flatbreads in the bottom of the oven for 1-2 min, until softened. (NOTE: For 4 servings, broil one sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn!)
- Evenly spread marinara sauce across flatbreads.
- Top with protein shreds and pepper mixture, then mozzarella and half the Parmesan.
- Broil in the middle of the oven for 2-3 min, until cheese melts. (NOTE: For 4 servings, broil one sheet at a time.) (TIP: Keep an eye on flatbread pizzas so they don't burn!)
- Meanwhile, in a large bowl, whisk together vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spring mix, cucumber, tomatoes and remaining Parmesan. Toss to combine.
- Cut flatbread pizzas into quarters.
- Divide flatbread pizzas and salad between plates.
- Sprinkle chili flakes over top, if you like.
If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook sausage, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat.
