Spring Pesto Mozzarella Flatbread

Spring Pesto Mozzarella Flatbread

with Garden Salad

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Juicy baby tomatoes, rich pesto, and tender bell peppers top these flatbreads. A flourish of mozzarella and sprinkling of chili flakes add a creamy and spicy kick to this spring supper!

Tags:VeggieQuickOptional Spice

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


250 g

Fresh Mozzarella


56 g

Baby Spinach

160 g

Sweet Bell Pepper

113 g

Baby Tomatoes

1 tsp

Chili Flakes

½ tbsp

White Wine Vinegar


66 g

Mini Cucumber

Not included in your delivery

1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4184 kJ
Calories1000 kcal
Fat47 g
Saturated Fat10 g
Carbohydrate124 g
Sugar14 g
Dietary Fiber7 g
Protein26 g
Cholesterol30 mg
Sodium1630 mg
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 4 ppl): 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. Slice the cucumber into 1/4-inch rounds. 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 4 ppl) 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. (NOTE: 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, cucumbers and tomatoes to the large bowl with the dressing, then toss to coat. Cut flatbreads into quarters. Divide flatbreads and salad between plates.