Roasted Red Pepper Flatbread

Name: Roasted Red Pepper Flatbread with homemade rocket pesto
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 unit(s) Flatbread; 125 grams Mozzarella; 1 unit(s) Bell Pepper; 10 grams Pine Nuts; ½ pack(s) Passata; 25 grams Grated Italian Style Hard Cheese; 80 grams Salad Leaves; to taste Salt; to taste Pepper; to taste Sugar; to taste Water; to taste Oil

with homemade rocket pesto

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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 for two.

Tags:

Calorie Smart

•Quick

•Veggie

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Flatbread

(Contains: Wheat)

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

25 grams

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 (kcal)510 kcal

Energy (kJ)2135 kJ

Fat20.38 g

of which saturates11.12 g

Carbohydrate52.83 g

of which sugars11.09 g

Dietary Fiber0.68 g

Protein27.95 g

Cholesterol0 mg

Salt1.23 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Food Processor

Cooking Steps

PDF

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.

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.

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!

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.