Pains plats aux légumes grillés
2 portion | avec pesto de tomates séchées
Nothing says 'easy lunch' like these toasted veggie flatbreads! These pizzettes loaded with sweet roasted peppers and peppery greens come together quickly to squash that mid-afternoon pizza craving!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient Lait Peut contenir Soya, Sulfites, Oeuf, Poisson, Noix, Blé, Lait)
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
170 ml
Poivrons rôtis
56 g
Mélange roquette et épinards
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
2 pièce(s)
Pain plat
30 g
Olives mélangées
(Peut contenir Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
Pas inclus dans votre livraison
0.06 cc
Poivre*
0.06 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Arrange flatbreads on a parchment-lined baking sheet. Toast in the middle of the oven until golden-brown, 3-4 min.
- Meanwhile, drain, then roughly chop roasted red peppers.
- Drain, then roughly chop olives.
- Add 2 tsp sun-dried tomato pesto and spinach arugula and spinach mix to a large bowl. Season with salt and pepper, then toss to coat.
- Flip flatbreads, then spread remaining sun-dried tomato pesto over top. Sprinkle with mozzarella and Parmesan, then top with roasted red peppers and olives.
- Bake assembled flatbreads in the middle of the oven until cheese is melted and toppings are heated through, 3-4 min.
- Top flatbreads with dressed greens.
- Cut flatbreads into wedges.