Toasted Veggie Flatbread
with Sun-Dried Tomato Pesto
Nothing says 'easy lunch' like these toasted veggie flatbreads! These pizzettes loaded with sweet roasted peppers and peppery greens come together quickly to squash that mid-afternoon pizza craving!
Allergènes:
Lait
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation15 minutes
Temps de cuisson10 minutes
DifficultéMoyen
Ingrédients
/ sert 2 personnes
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient: Lait Peut contenir : Soya, Sulfites)
¾ tasse(s)
Mozzarella, râpée
(Contient: Lait)
170 ml
Poivrons rôtis
56 g
Mélange roquette et épinards
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
2 pièce(s)
Pain plat
30 g
Olives mélangées
(Peut contenir : Sulfites, Blé, Lait, Oeuf, Poisson, Noix)
Pas inclus dans votre livraison
0.06 cc
Sel*
0.06 cc
Poivre*
Ustensiles
•Grand bol
•Cuillères à mesurer
•Papier sulfurisé
•Plaque de cuisson
Instructions
1
- Arrange flatbreads on a parchment-lined baking sheet. Toast in the middle of the oven until golden-brown, 3-4 min.
- Meanwhile, drain, then roughly chop roasted red peppers.
- Drain, then roughly chop olives.
- Add 2 tsp sun-dried tomato pesto and arugula and spinach mix to a large bowl. Season with salt and pepper, then toss to coat.
2
- Flip flatbreads, then spread remaining sun-dried tomato pesto over top. Sprinkle with mozzarella and Parmesan, then top with roasted red peppers and olives.
- Bake assembled flatbreads in the middle of the oven until cheese is melted and toppings are heated through, 3-4 min.
3
- Top flatbreads with dressed greens.
- Cut flatbreads into wedges.
