Pepperoni Flatbreads
with Garlic-Butter Crust
Faster than delivery! Build your own flatbreads with sweet peppers and pepperoni! Don't forget the melty mozzarella cheese.
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
87.5 g
Pepperoni
2 unit
Flatbread
(Contains Milk, Soy, Wheat)
4 tbsp
Tomato Sauce Base
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
½ tbsp
Red Wine Vinegar
(Contains Sulphites)
1 unit
Garlic, cloves
56 g
Spring Mix
160 g
Sweet Bell Pepper
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Peel, then finely grate garlic. Combine tomato sauce base and 1/8 tsp sugar (dbl for 4 ppl) in a small bowl. Set aside.
Meanwhile, melt 1 tbsp butter (dbl for 4 ppl) in a small pot over low heat or a microwaveable bowl, 1 min. Add garlic, then stir to combine. Arrange flatbreads on a parchment-lined baking sheet. Spread garlic butter over tops of flatbreads. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)Toast flatbreads in the middle of the oven until garlic butter sizzles and flatbreads are warmed through, 3-5 min. (NOTE: For 4 ppl, toast in the top and middle of the oven.)
Carefully remove the baking sheet from the oven. Spread tomato sauce over garlic-butter flatbreads, then season with salt and pepper. Sprinkle with cheese, then top with half the pepperoni (use all for 4 ppl) and half the peppers.
Bake flatbreads in the top of the oven until cheese melts, pepperoni edges are crispy and flatbreads are golden-brown and crisp, 8-10 min.** (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, add 1/2 tbsp vinegar, 1/8 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add remaining peppers and spring mix, then toss to combine.
Cut flatbreads into slices. Divide flatbreads and salad between plates.
