with Spinach and Peppers
This beef and ricotta flatbread combines savoury sausage, creamy ricotta, and sautéed pepper on a crispy, golden crust. Topped with chili flakes, it’s a flavourful, quick meal or crowd-pleasing appetizer. Ingredients: Ground beef • Flatbread (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) (milk, soy, wheat) • Sweet bell pepper • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Shallot • Parmesan cheese (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)) (milk) • Spinach • Chili flakes • Garlic powder.
Allergens
Utensils
Tags
Ground Beef
250 g
Flatbread
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Ricotta Cheese
100 g
Tomato Sauce Base
4 tbsp
Parmesan Cheese, shredded
0.25 cup
Baby Spinach
28 g
Garlic Powder
2 g
Shallot
1 unit(s)
Chili Flakes
4 g
Oil
0.5 tbsp
Salt
0.13 g
Pepper
0.06 g
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then finely chop shallot.
- Core, then cut pepper into 1/8-inch slices.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef and shallots.
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains in beef.**
- Remove pan from heat, then stir in spinach for 1 min until wilted.
- Transfer to a plate.
- Meanwhile, to the container of ricotta, add half the garlic powder. Season with salt and pepper, then stir to combine.
- In a small bowl, combine tomato sauce base and remaining garlic powder.
- On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
- Spread tomato sauce base over flatbreads, then top with Parmesan, beef mixture, peppers and dollops of ricotta mixture.
- Bake flatbreads in the middle of the oven for 7-8 min, until browned and crisp. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.) (TIP: Keep your eye on them so they don't burn!)
- Cut flatbreads into slices, then divide between plates.
- Sprinkle as many chili flakes over top as you like.
If you've opted to get beef, cook in the same way the recipe instructs you to cook sausage.**
Disposer les tranches de bacon en une seule couche sur une plaque à cuisson recouverte de papier parchemin. Cuire dans le centre du four de 8 à 12 min, jusqu’à ce qu'il soit croustillant et entièrement cuit**.
Hacher grossièrement le bacon. Saupoudrer le bacon et le parmesan restant sur le dessus.
770
kcal
Calories
35
g
Fat
15
g
Saturated Fat
66
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
45
g
Protein
110
mg
Cholesterol
910
mg
Sodium
1
g
Trans Fat
1050
mg
Potassium
400
mg
Calcium
7
mg
Iron
