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Veggie and Ricotta Flatbreads
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Veggie and Ricotta Flatbreads

Veggie and Ricotta Flatbreads

with Basil-Arugula Salad

Marinara sauce and luscious ricotta with a kick of heat are a match made in flatbread heaven! After exiting the oven with perfectly crisp crusts 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


serving amount

100 g

Ricotta Cheese

(Contains Milk)

2 unit


(Contains Gluten)

½ tsp

Garlic Salt

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

200 g


160 g

Sweet Bell Pepper

56 g

Arugula and Spinach Mix

2 tbsp

Tomato Sauce Base

½ tsp

Chili Flakes

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

7 g


Not included in your delivery

½ tsp


2 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories630 kcal
Fat27 g
Saturated Fat9 g
Carbohydrate76 g
Sugar14 g
Dietary Fiber7 g
Protein24 g
Cholesterol28 mg
Sodium1190 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.


Small Bowl
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Large Bowl



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. Add ricotta and 1/2 tsp chili flakes (dbl for 4 ppl) to a small bowl. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper, then stir to combine.

Cook veggies

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 1/4 tsp garlic salt (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min. Season with pepper. Remove the pan from heat.

Toast flatbreads

Meanwhile, arrange flatbreads on an unlined baking sheet. Toast in the middle of the oven until golden, 3-4 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!)

Assemble flatbreads

Remove the baking sheet from the oven, then carefully flip flatbreads over. Turn the oven to high broil. Spread tomato sauce base over flatbreads, then top with veggies. (TIP: Sprinkle over remaining chili flakes, if more heat is desired!)Dollop ricotta over flatbreads 1 tbsp at a time, 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.)

Make salad

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

Finish and serve

Quarter flatbreads. Top flatbreads with salad or serve alongside, if desired.