Mixed Mushroom and Onion Flatbreads
with Arugula-Spinach Salad
There's no need to call your local pizza joint tonight, because we've got something even better. These gourmet onion and mushroom flatbreads are miles tastier than the takeout stuff, and will be on your table quicker than delivery!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Flatbread
(Contains Wheat)
200 g
Mixed Mushrooms
2 unit
Garlic, cloves
113 g
Onion, sliced
7 g
Chives
2 tbsp
Balsamic Glaze
(Contains Sulphites)
100 g
Ricotta Cheese
(Contains Milk)
56 g
Arugula and Spinach Mix
113 g
Baby Tomatoes
½ cup
Parmesan Cheese, shredded
(Contains Milk)
28 g
Sunflower Seeds
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then mince or grate garlic. Thinly slice mushrooms. Halve tomatoes. Finely chop chives. Add ricotta and half the chives to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Add mushrooms. Cook, stirring occasionally, until softened, 5-6 min. Reduce heat to medium, then add garlic and remaining chives. Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper. Remove the pan from heat. Add half the balsamic glaze. Stir until mushrooms are coated.
Arrange flatbreads on an unlined baking sheet. Brush with 1/2 tbsp oil. (NOTE: For 4 ppl, use 2 baking sheets, using 1/2 tbsp oil per baking sheet.) Broil flatbreads in the middle of the oven until slightly toasted, 2-3 min. (NOTE: For 4 ppl, broil flatbreads in the middle of the oven, one baking sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn!)
When flatbreads are slightly toasted, remove from the oven and set aside for 1-2 min to cool. Once cooled slightly, spread ricotta mixture over flatbreads. Top with mushrooms and Parmesan. Broil flatbreads in the middle of the oven until golden-brown and crisp, 2-3 min. (NOTE: For 4 ppl, broil flatbreads in the middle of the oven, one baking sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn!)
While flatbreads broil, add 1 tbsp oil (dbl for 4 ppl) and remaining balsamic glaze to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, sunflower seeds and arugula and spinach mix, then toss to combine.
Cut flatbreads into pieces. Divide flatbreads and salad between plates.
