HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto Mozzarella Flatbread
Pesto Mozzarella Flatbread

Pesto Mozzarella Flatbread

with Vinaigrette Salad and Grape Tomatoes

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Juicy heirloom tomatoes, rich pesto, and tender bell peppers top these flatbreads. A flourish of mozzarella and sprinkling of chilli flakes add a creamy and spicy kick!

Tags:VeggieEasy Clean-upQuick

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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit



¼ cup

Basil Pesto

(ContainsMilk, Soy)

250 g

Fresh Mozzarella


56 g

Baby Spinach

160 g

Sweet Bell Pepper

113 g

Grape Tomatoes

½ tsp

Chili Flakes

½ tbsp

White Wine Vinegar


Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3933 kJ
Calories940 kcal
Fat42 g
Saturated Fat11 g
Carbohydrate120 g
Sugar13 g
Dietary Fiber7 g
Protein26 g
Cholesterol35 mg
Sodium1720 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Heat Guide for Step 4 (dbl for 4ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!

Arrange flatbreads on a baking sheet. Toast in the middle of the oven, until golden-brown, 2-3 min per side. Set aside. (NOTE: For 4 ppl, use 2 baking sheets and bake in the middle and the top of oven, rotating sheets halfway through cooking)


While flatbreads toast, halve tomatoes. Core, then thinly slice pepper. Tear mozzarella into bite-sized pieces. Whisk together 1/2 tbsp vinegar, 1 tsp pesto and 1/2 tbsp oil (dbl all for 4ppl) in a large bowl. Season with salt and pepper. Set aside.


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.


Working directly on the baking sheet, spread remaining pesto over each toasted flatbread, then top with peppers and torn mozzarella. Sprinkle 1/4 tsp chili flakes over top. (Reference Heat Guide.) Toast assembled flatbreads in the middle of the oven, until cheese melts, 5-6 min. (NOTE: For 4 ppl, bake in the middle and the top of the oven, rotating sheets halfway through cooking.)


Add spinach and tomatoes to the dressing in the large bowl and toss to coat. Cut flatbreads into quarters. Divide flatbreads and salad between plates.