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Pesto Mozzarella Flatbreads

Pesto Mozzarella Flatbreads

with Garden Salad

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Juicy baby tomatoes, rich pesto and tender bell peppers top these garden-fresh flatbreads. A flourish of mozzarella and a sprinkling of chili flakes add a creamy, spicy kick to this delectable dinner!

Tags:VeggieQuickOptional Spice
Allergens:GlutenMilkSulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Flatbread

(ContainsGluten)

½ cup

Basil Pesto

(ContainsMilk)

250 g

Fresh Mozzarella

(ContainsMilk)

56 g

Baby Spinach

160 g

Sweet Bell Pepper

113 g

Baby Tomatoes

¼ tsp

Chili Flakes

½ tbsp

White Wine Vinegar

(ContainsSulphites)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat45 g
Saturated Fat19 g
Carbohydrate76 g
Sugar11 g
Dietary Fiber6 g
Protein33 g
Cholesterol75 mg
Sodium1550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Silicone Brush
Large Bowl
Whisk
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 4: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Arrange flatbreads on a parchment-lined baking sheet. Brush with 1/2 tbsp oil. (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Toast flatbreads in the bottom of the oven until softened, 2-3 min. (NOTE: For 4 ppl, toast in the middle and bottom of the oven, rotating sheets halfway through.)Set aside.

2

Meanwhile, halve tomatoes. Core, then cut pepper into 1/4-inch slices. Tear mozzarella into bite-sized pieces. Add 1/2 tbsp vinegar, 1 tsp pesto and 1/2 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Set aside.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender, 4-6 min. Season with salt and pepper, to taste.

4

Spread remaining pesto over toasted flatbreads, then top with peppers and mozzarella. Sprinkle 1/4 tsp chili flakes over top. (NOTE: Reference heat guide.) Bake assembled flatbreads in the middle of the oven until cheese melts, 5-6 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)

5

Add spinach and tomatoes to the bowl with dressing, then toss to coat. Cut flatbreads into quarters. Divide flatbreads and salad between plates.