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Veggie and Ricotta Flatbreads

Veggie and Ricotta Flatbreads

with Basil-Arugula Salad

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Marinara sauce and luscious ricotta with a kick of heat are a match made in flatbread heaven! After exiting the oven with perfectly crisp crust and melt-in-your-mouth ricotta, these flatbreads are topped off with a refreshing balsamic-dressed arugula and basil salad. Talk about a treat for the taste buds!


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

100 g

Ricotta Cheese


2 unit



2 unit

Garlic, cloves

1 tbsp

Balsamic Vinegar


200 g


160 g

Sweet Bell Pepper

56 g

Arugula and Spinach Mix

½ cup

Marinara Sauce

1 tsp

Chili Flakes

¼ cup

Parmesan Cheese, shredded


7 g


Not included in your delivery

½ tsp


3 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories750 kcal
Fat37 g
Saturated Fat11 g
Carbohydrate81 g
Sugar17 g
Dietary Fiber7 g
Protein25 g
Cholesterol45 mg
Sodium1390 mg
Utensilsarrow down iconarrow down icon
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut zucchini into 1/4-inch rounds. Core, then cut pepper into 1/4-inch slices. Peel, then mince or grate garlic. Add ricotta and 1/2 tsp chili flakes (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and zucchini. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Add garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Remove the pan from heat.


Meanwhile, arrange flatbreads on an unlined baking sheet. Toast in the middle of the oven until golden, 6-7 min. (NOTE: For 4 ppl, use 2 baking sheets and toast in the middle and bottom of the oven.) (TIP: Keep an eye on flatbreads so they don't burn!)


Remove the baking sheet from the oven, then carefully flip over toasted flatbreads. Turn the oven to broil. Spread marinara sauce over flatbreads, then top with veggies. Dollop ricotta over flatbreads in 1 tbsp spoonfuls, then sprinkle Parmesan over top. Broil in the middle of the oven until cheese melts, 3-4 min. (NOTE: For 4 ppl, broil one baking sheet at a time.)


Meanwhile, whisk together vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add arugula and spinach mix and tear basil into the bowl, then toss to combine. Season with salt and pepper, to taste.


Top flatbreads with salad, then cut into quarters. Divide flatbreads between plates.