Roast Pepper Flatbread
with homemade rocket pesto and mozzarella topping0.0(0)
Calories
:
764 kcalProtein
:
30.7g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Quick
Veggie
Allergens:
- Wheat
- Cereals containing gluten
- Milk
- Milk
- Soya
- May contain traces of allergens
- Peanut
- Nuts
- Sesame
- Cereals containing gluten
These homemade heart-shaped flatbreads are fun to make, delicious to taste and made with love—making them the perfect recipe for an evening in the kitchen with friends, family or loved ones.
Ingredients
Serving amount
2 unit(s)
Flatbread Base
(Contains: Wheat, Cereals containing gluten May be present: Milk, Soya)
125 grams
Mozzarella
(Contains: Milk)
1 unit(s)
Bell Pepper
10 grams
Pine Nuts
(May be present: Peanut, Nuts, Sesame, Cereals containing gluten)
½ pack(s)
Passata
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
80 grams
Salad Leaves
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)3195 kJ
Energy (kcal)764 kcal
Fat22.7 g
of which saturates11 g
Carbohydrate105.9 g
of which sugars17.1 g
Dietary Fiber9.5 g
Protein30.7 g
Salt3.2 g
Potassium269.1 mg
Calcium7.2 mg
Iron0.4 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Food Processor
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Drain and pat the mozzarella dry. Tear into small pieces.
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!
- Use a knife or scissors to cut a small triangle out of the top of each flatbread, so they resemble love hearts.
- Divide the sauce between the flatbreads. Use a spoon to spread the sauce over the base, leaving 1cm on the side as the crust.
3
- Spread the pepper slices evenly on the flatbreads.
- Bake in the oven for 7-8 mins.
- Meanwhile, add 2 tbsp oil (double for 4p), grated Italian cheese, pine nuts and half the rocket to a food processor and grind to a paste.
- Add water or oil if a looser consistency is desired. You've made your own pesto!
4
- Just before serving, toss the remaining salad leaves with a drizzle of oil, salt and pepper.
- Remove the flatbreads from the oven and cut into even slices.
- Scatter torn mozzarella over the top.
- Dollop small drops of pesto all over the flatbreads and arrange the dressed leaves on top.
