Kids' Cheesy Pesto Flatbreads
with Peppers and Yogurt Dipping Sauce
Easy and cheesy is the vibe of this simple but delicious kid-approved lunch. Topped with sautéed peppers and tasty sun-dried tomato pesto, these flatbreads are sure to a be a family favourite in no time.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
1.5 cup
Mozzarella Cheese, shredded
(Contains Milk)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Sweet Bell Pepper
6 tbsp
Yogurt Sauce
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Tree nuts, Soy, Sulphites)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450ºF.
- On an unlined baking sheet, arrange flatbreads.
- In a small bowl, combine 1 tbsp oil and 1/2 tsp garlic salt. Season with pepper, then stir to combine.
- Brush flatbreads with oil mixture.
- Bake flatbreads in the bottom of the oven for 2-3 min, until lightly toasted.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp oil, then peppers. Cook, stirring occasionally, for 4-5 min, until peppers have softened. Season with 1/8 tsp garlic salt and pepper. Set aside.
- Sprinkle mozzarella over flatbreads, then top with peppers.
- Bake in the middle of the oven for 2-3 min, until cheese has melted and the edges of the flatbreads are golden.
- Remove flatbreads from the oven, then drizzle pesto over top.
- Cut flatbreads into wedges, then divide between plates.
- Serve yogurt sauce alongside for dipping.
