Pesto Bocconcini Flatbread Pizzas
with Mixed Green Salad
Rich basil pesto, tender bell peppers and creamy, melt-in-your-mouth bocconcini top these quick and easy flatbread pizzas! A sprinkle of chili flakes adds a spicy kick, if desired. Mix in bites of the fresh salad for a delightful dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Milk, Soy, Wheat)
Sweet Bell Pepper
White Wine Vinegar
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat guide for step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) spicy! Arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)Toast in the middle of the oven until golden-brown, 2-3 min per side. (NOTE: For 4 ppl, toast in the middle and top of the oven.) Set aside.
Meanwhile, cut tomato into 1/2-inch pieces. Thinly slice cucumber into rounds. Core, then thinly slice pepper. Tear bocconcini into bite-sized pieces. Season with salt. Whisk together 1/2 tbsp (1 tbsp) vinegar, 1 tsp (2 tsp) pesto and 1/2 tbsp (1 tbsp) oil in a large bowl. Season with salt and pepper, to taste. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender, 3-4 min. Season with salt and pepper, to taste.
Spread remaining pesto over toasted flatbreads, then top with peppers and bocconcini.Sprinkle 1/4 tsp (1/2 tsp) chili flakes over top. (NOTE: Reference heat guide.)Toast assembled pizzas in the middle of the oven, until cheese melts, 5-6 min. (NOTE: For 4 ppl, toast in the middle and top of the oven.)
Add spring mix, cucumbers and tomatoes to the bowl with dressing, then toss to coat. Divide pizzas and salad between plates.