Pesto Mozzarella Flatbread
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Pesto Mozzarella Flatbread

Pesto Mozzarella Flatbread

with Vinaigrette Salad and Grape Tomatoes

Juicy heirloom tomatoes, rich pesto, and tender bell peppers top these flatbreads. A flourish of mozzarella and sprinkling of chilli flakes add a creamy and spicy kick!

Tags:
Veggie
Quick
Allergens:
Wheat
Milk
Soy
Sulphites

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

2 unit

Flatbread

(Contains Wheat)

¼ cup

Basil Pesto

(Contains Milk, Soy)

250 g

Fresh Mozzarella

(Contains Milk)

56 g

Baby Spinach

160 g

Sweet Bell Pepper

113 g

Grape Tomatoes

½ tsp

Chili Flakes

½ tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

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Nutrition Values

Energy (kJ)3933 kJ
Calories940 kcal
Fat42 g
Saturated Fat11 g
Carbohydrate120 g
Sugar13 g
Dietary Fiber7 g
Protein26 g
Cholesterol35 mg
Sodium1720 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.

Utensils

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

Instructions

Toast Flatbreads
1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Heat Guide for Step 4 (dbl for 4ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!

Arrange flatbreads on a baking sheet. Toast in the middle of the oven, until golden-brown, 2-3 min per side. Set aside. (NOTE: For 4 ppl, use 2 baking sheets and bake in the middle and the top of oven, rotating sheets halfway through cooking)

Prep and Make Dressing
2

While flatbreads toast, halve tomatoes. Core, then thinly slice pepper. Tear mozzarella into bite-sized pieces. Whisk together 1/2 tbsp vinegar, 1 tsp pesto and 1/2 tbsp oil (dbl all for 4ppl) in a large bowl. Season with salt and pepper. Set aside.

Cook Peppers
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender, 4-6 min. Season with salt and pepper.

Finish Flatbreads
4

Working directly on the baking sheet, spread remaining pesto over each toasted flatbread, then top with peppers and torn mozzarella. Sprinkle 1/4 tsp chili flakes over top. (Reference Heat Guide.) Toast assembled flatbreads in the middle of the oven, until cheese melts, 5-6 min. (NOTE: For 4 ppl, bake in the middle and the top of the oven, rotating sheets halfway through cooking.)

FINISH AND SERVE
5

Add spinach and tomatoes to the dressing in the large bowl and toss to coat. Cut flatbreads into quarters. Divide flatbreads and salad between plates.

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