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Toasted Veggie Flatbreads
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Toasted Veggie Flatbreads

Toasted Veggie Flatbreads

Serves 2 | 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!


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

Preparation Time15 minutes


/ serving 2 people

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

170 mL

Roasted Peppers

56 g

Arugula and Spinach Mix

¼ cup

Parmesan Cheese

(Contains Milk)

2 unit


(Contains Wheat)

30 g

Mixed Olives

(Contains Sulphites)

Not included in your delivery

0.06 tsp


0.06 tsp



Nutrition Values

Calories610 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate66 g
Sugar5 g
Dietary Fiber5 g
Protein28 g
Cholesterol30 mg
Sodium1430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Measuring Spoons
Baking Sheet
Parchment Paper



Before starting, preheat the oven to 450°F. Wash and dry all produce. 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.

Assemble and bake flatbreads

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.

Finish and serve

Top flatbreads with dressed greens. Cut flatbreads into wedges