Beef and Pesto Flatbreads

Prepped in 10

Family Friendly

Quick

with Balsamic-Dressed Salad

8 min

Difficulty: 2/3

Italian

Ingredients: Ground beef • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Roma tomato • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Yellow onion • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Croutons (milk, wheat) (wheat flour, vegetable oil, sugars (sugar, lactose), rice flour, salt, yeast, garlic powder, herbs, yeast extract, natural flavor (contains milk), silica, tricalcium phosphate) • Garlic powder.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Classic-euro-dishes

Family Friendly

Quick

Handhelds

Game-night

Ingredients

Ground Beef

250 g

Garlic Powder

2 g

Onion, chopped

56 g

Basil Pesto

0.25 cup

Mozzarella Cheese, shredded

0.75 cup

Parmesan Cheese, shredded

0.25 cup

Flatbread

2 unit(s)

Spring Mix

56 g

Tomato

1 unit(s)

Croutons

28 g

Balsamic Glaze

2 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Oil

1.5 tbsp

Preparation

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then onions and beef.
Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
Carefully drain and discard excess fat.
Season with garlic powder, salt and pepper. Cook for 30 sec, stirring often, until fragrant.

Meanwhile, halve tomato lengthwise. Thinly slice half the tomato into half-moons, then cut remaining tomato into 1/2-inch pieces.
On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
Spread pesto over flatbreads. (TIP: Skim off excess oil on top of pesto, if you like.)

Sprinkle half the mozzarella over flatbreads, then top with beef-onion mixture.
Top with sliced tomatoes, then sprinkle with Parmesan and remaining mozzarella.
Bake assembled flatbreads in the bottom of the oven for 8-10 min, moving to the top of the oven halfway through, until edges are golden. (NOTE: For 4 servings, bake in the bottom and top of the oven, rotating sheets halfway through.)