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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
Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Flatbread

(ContainsWheat/Blé)

¼ cup

Basil Pesto

(ContainsMilk/Lait)

250 g

Fresh Mozzarella

(ContainsMilk/Lait)

56 g

Baby Spinach

160 g

Sweet Bell Pepper

113 g

Baby Tomatoes

1 tsp

Chili Flakes

½ tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

66 g

Mini Cucumber

Not included in your delivery

1 tbsp

Oil*

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
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.

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.)

2

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.

3

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.

4

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.)

5

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.