Pesto Mozzarella Flatbreads
with Garden Salad- Wheat
- Milk
- Sulphites
Juicy baby tomatoes, rich pesto and tender bell peppers top these garden-fresh flatbreads. A flourish of mozzarella and a sprinkling of chili flakes add a creamy, spicy kick to this delectable dinner!
Ingredients
2 unit
Flatbread
(Contains: Wheat)
½ cup
Basil Pesto
(Contains: Milk)
250 g
Fresh Mozzarella
(Contains: Milk)
56 g
Baby Spinach
160 g
Sweet Bell Pepper
113 g
Baby Tomatoes
¼ tsp
Chili Flakes
½ tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 4: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Arrange flatbreads on a parchment-lined baking sheet. Brush with 1/2 tbsp oil. (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Toast flatbreads in the bottom of the oven until softened, 2-3 min. (NOTE: For 4 ppl, toast in the middle and bottom of the oven, rotating sheets halfway through.)Set aside.
Meanwhile, halve tomatoes. Core, then cut pepper into 1/4-inch slices. Tear mozzarella into bite-sized pieces. Add 1/2 tbsp vinegar, 1 tsp pesto and 1/2 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. 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, to taste.
Spread remaining pesto over toasted flatbreads, then top with peppers and mozzarella. Sprinkle 1/4 tsp chili flakes over top. (NOTE: Reference heat guide.) Bake assembled flatbreads in the middle of the oven until cheese melts, 5-6 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)
Add spinach and tomatoes to the bowl with dressing, then toss to coat. Cut flatbreads into quarters. Divide flatbreads and salad between plates.
