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Pesto Mozzarella Flatbread

Pesto Mozzarella Flatbread

with Vinaigrette Salad and Heirloom 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:Veggie
Allergens:Wheat/BléMilk/LaitSoy/SojaSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Flatbread

(ContainsWheat/Blé)

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

250 g

Fresh Mozzarella

(ContainsMilk/Lait)

56 g

Spring Mix

66 g

Mini Cucumber

113 g

Heirloom Tomatoes

½ tsp

Chili Flakes

(ContainsSulphites/Sulfite)

160 g

Sweet Bell Pepper

½ tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3975 kJ
Calories950 kcal
Fat43 g
Saturated Fat11 g
Carbohydrate122 g
Sugar13 g
Dietary Fiber7 g
Protein26 g
Cholesterol35 mg
Sodium1730 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
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. 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)

2

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.

3

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.

4

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.)

5

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.