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!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Basil Pesto(ContainsMilk/Lait, Soy/Soja)
Sweet Bell Pepper
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. In Step 4, use this heat guide to determine what spice level you prefer: 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 middle and top of oven and rotate sheets halfway through cooking)
While flatbreads toasts, halve tomatoes. Thinly slice cucumber into rounds. Core, then thinly slice peppers. Tear mozzarella into bite-size 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 4ppl), then peppers. Cook, stirring often, until tender, 3-4 min.
Working on the baking sheets, spread remaining pesto over each toasted flatbread, then top with peppers and torn mozzarella. Sprinkle 1/4 tsp chili flakes over all flatbreads. (TIP: Reference Heat Guide.) Toast assembled flatbread's in the middle of the oven, until cheese melts, 5-6 min. (NOTE: For 4 ppl, bake in middle and top of oven and rotate sheets halfway through cooking.)
Add spring mix, cucumbers and tomatoes to the dressing in the large bowl and toss to coat. Cut flatbreads into quarters. Divide flatbread and salad between plates.