Zucchini and Pesto Flatbread
with mozzarella cheese- Wheat
- Milk
- Sulphites
- Tree nuts
- Mustard
Zucchini, pesto and mozzarella top this savoury and indulgent flatbread with a light crisp crust instead of traditional pizza dough! Toasted almonds add an unmistakable crunch to the arugula spinach salad which is dressed in a sweet and sticky fig jam!
Ingredients
2 unit
Flatbread
(Contains: Wheat)
1 tbsp
Fig Jam
200 g
Zucchini
½ cup
Marinara Sauce
¼ cup
Basil Pesto
(Contains: Milk)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
113 g
Arugula and Spinach Mix
28 g
Almonds, sliced
(Contains: Tree nuts)
½ tbsp
Dijon Mustard
(Contains: Mustard)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Arrange flatbreads on a baking sheet, top side-down. Bake in the middle of the oven, flipping halfway through, until golden-brown, 3-4 min. (NOTE: For 4 ppl, use 2 baking sheets, with 2 flatbreads per sheet. Toast in the middle and top of the oven)
While the flatbreads toast, cut zucchini in half lengthwise, then cut into 1/4-inch half-moons. Heat a large non-stick pan over medium-high heat. When hot, add zucchini to the dry pan. Cook, stirring occasionally, until golden-brown, 2-3 min.
Spread marinara over tops of flatbreads. Top with zucchini, mozzarella and dollop with pesto. Bake in the middle of the oven, until golden-brown, 6-8 min. (NOTE: For 4 ppl, bake in the middle and top of the oven rotating sheets halfway through.)
While flatbreads bake, heat the same pan (from step 2) over medium. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Whisk together mustard, balsamic, 1 tbsp fig jam and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add arugula and spinach mix, then season with salt and pepper. Toss together. Sprinkle with toasted almonds.
Top flatbread with some of the salad, then cut into slices and divide between plates. Serve remaining salad on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the pesto and marinara combination, though some found the flatbread a bit bland; consider adding balsamic glaze for extra flavor.
- Ease of prep: Customers found this recipe quick and easy to make, with some noting it came together faster than the stated time.
- Suggestions: Add more vegetables like mushrooms, caramelized onions, or roasted peppers; increase cheese quantity for better coverage and flavor.
- Portions: Generous serving size; many found it enough for leftovers or to feed more than the intended number of people.
- Salad: The fig jam dressing was a hit, though some found it too sweet; consider serving dressing on the side.
