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Cheesy Courgette Flatbread

Cheesy Courgette Flatbread

with rocket and crushed pepper topping

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This veggie flatbread has a lot to shout about. Perfectly charred courgette, melted cheddar cheese, and if that's not enough, a sprinkling of creamy mozzarella to top it all off.

Tags:Chef's Choice•Quick•Family Friendly•Veggie
Allergens:Wheat•Milk
Total Time20 minutes
Cooking Time10 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 piece

Flatbread

(ContainsWheat)

½ pack

Passata

50 g

Grated Cheddar

(ContainsMilk)

1 piece

Courgette

125 g

Mozzarella

(ContainsMilk)

40 g

Rocket

Not included in your delivery

to taste

Sugar

to taste

Salt

to taste

Oil

to taste

Pepper

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)543 kcal
Energy (kJ)2270 kJ
Fat23.74 g
of which saturates14.34 g
Carbohydrate50.61 g
of which sugars8.92 g
Dietary Fiber0.68 g
Protein30.88 g
Cholesterol0 mg
Salt1.51 g
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
Utensilsarrow down iconarrow down icon
•Baking Sheet with Baking Paper
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Trim the courgette and slice into 1cm rounds. 
  • Place a large pan over high heat (no oil).
  • When hot, add the courgette and cook until charred, 3-4 mins. Turn only every couple of mins.
  • Once cooked, season with salt and pepper, then transfer to a bowl.
2
  • Mix together half the passata and ½ tbsp sugar (double both for 4p).
  • Season with salt and pepper. You've made your base sauce! 
  • Just before serving toss the salad leaves with a drizzle of oil, salt and pepper.
3
  • Divide the sauce between the flatbreads. Use a spoon to spread the sauce over the base, leaving a 1cm border around the edge (as the crust).
  • Scatter the grated cheddar over the flatbreads.
  • Top with the charred courgette rounds.
  • Carefully pop your flatbreads onto a lined baking tray and bake in your oven until the cheese has melted and is bubbling, 8-10 mins.
4
  • Meanwhile, tear the mozzarella into small pieces.
  • Remove the flatbread from the oven and scatter over the torn mozzarella.
  • Garnish with the dressed leaves, pepper, a drizzle of oil and salt.
  • Cut into slices and serve any remaining salad alongside.