with Garlic-Butter Crust
Faster than delivery! Build your own flatbreads with sweet peppers and pepperoni! Don't forget the melty mozzarella cheese.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Milk, Soy, Wheat)
Tomato Sauce Base
Mozzarella Cheese, shredded
Red Wine Vinegar
Sweet Bell Pepper
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Peel, then finely grate garlic. Add tomato sauce base and 1/8 tsp (1/4 tsp) sugar to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Meanwhile, melt 1 tbsp (2 tbsp) butter in a small pot or a microwaveable bowl over low heat, 1 min. Add garlic. Season with salt and pepper, then stir to combine. Arrange flatbreads on a parchment-lined baking sheet. Spread garlic butter over tops of flatbreads. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)Toast flatbreads in the middle of the oven until garlic butter sizzles and flatbreads are warmed through, 3-5 min. (NOTE: For 4 ppl, toast in the top and middle of the oven.)
Carefully remove baking sheet from the oven. Spread tomato sauce base over garlic-butter flatbreads. Sprinkle with cheese, then top with half the pepperoni (use all for 4 ppl) and half the peppers.
Bake flatbreads in the middle of the oven until cheese melts, pepperoni edges are crispy and flatbreads are golden-brown and crisp, 8-10 min.** (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.) (TIP: Keep your eye on flatbreads so they don't burn!)
Meanwhile, add 1/2 tbsp (1 tbsp) vinegar, 1/8 tsp (1/4 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add remaining peppers and spring mix, then toss to combine.
Cut flatbreads into slices. Divide flatbreads and salad between plates.