Veggie, Ricotta, Mozza and Chicken Flatbreads
with Spinach-Arugula Salad
Marinara sauce and luscious ricotta with a kick of heat are a match made in flatbread heaven! After exiting the oven with crisp crusts and melt-in-your-mouth ricotta, these flatbreads are topped off with a refreshing balsamic-dressed spinach and arugula salad. Talk about a treat for the tastebuds!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Ricotta Cheese
(Contains Milk)
2 unit
Flatbread
(Contains Wheat)
½ tsp
Garlic Salt
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
200 g
Zucchini
160 g
Sweet Bell Pepper
56 g
Arugula and Spinach Mix
½ cup
Marinara Sauce
½ tsp
Chili Flakes
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 unit
Chicken Breasts
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
Pat chicken dry with paper towels, then season with salt and pepper. If you've opted to add chicken breast, pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed, using 1/2 tbsp oil per batch.) Cook until golden, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the bottom of the oven until chicken is cooked through, 12-14 min.**Use the same non-stick pan to cook veggies in step 2.
Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini and half the peppers. 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.
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!)
Remove the baking sheet from the oven, then carefully flip flatbreads over. Turn the oven to high broil. Spread marinara sauce over flatbreads, then top with veggies and mozzarella. Dollop ricotta over flatbreads in 1 tbsp spoonfuls. (TIP: Sprinkle any remaining chili flakes over flatbreads if more heat is desired!) Broil flatbreads 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 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add arugula and spinach mix and remaining peppers. Season with salt and pepper, then toss to combine.
