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Zucchini and Pesto Flatbread

Zucchini and Pesto Flatbread

with mozzarella cheese

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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!

Tags:Veggie
Allergens:Wheat/BléMilk/LaitSulphites/SulfiteTree Nut/NoixMustard/Moutarde

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Flatbread

(ContainsWheat/Blé)

1 tbsp

Fig Jam

200 g

Zucchini

½ cup

Marinara Sauce

¼ cup

Basil Pesto

(ContainsMilk/Lait)

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

113 g

Arugula and Spinach Mix

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

½ tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

¾ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4770 kJ
Calories1140 kcal
Fat53 g
Saturated Fat12 g
Carbohydrate120 g
Sugar16 g
Dietary Fiber9 g
Protein33 g
Cholesterol30 mg
Sodium2250 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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)

2

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.

3

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.)

4

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!)

5

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.

6

Top flatbread with some of the salad, then cut into slices and divide between plates. Serve remaining salad on the side.