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.
Ingredients
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
Flatbread
(Contains Gluten)
30 g
Mixed Olives
(Contains Sulphites)
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
Top flatbreads with dressed greens. Cut flatbreads into wedges
