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Veggie, Ricotta and Mozza Flatbreads
Very High Fibre
Veggie
Spicy
Veggie, Ricotta and Mozza Flatbreads

with Spinach-Arugula Salad

8 min
Difficulty: 2/3
Mediterranean

Ingredients: 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) • Zucchini • Sweet bell pepper • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Mozzarella cheese (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) (milk) • Arugula and spinach mix (arugula, spinach) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Baking Sheet
Measuring Spoons
Large Bowl
Small Bowl
Large Non-Stick Pan
Whisk

Tags

30-min-or-less
Very High Fibre
Veggie
Spicy
Handhelds
Mediterranean
Ingredients
Ricotta Cheese

Ricotta Cheese

100 g

Flatbread

Flatbread

2 unit(s)

Garlic Salt

Garlic Salt

2 g

Balsamic Vinegar

Balsamic Vinegar

1 tbsp

Zucchini

Zucchini

1 unit(s)

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Arugula and Spinach Mix

Arugula and Spinach Mix

56 g

Marinara Sauce

Marinara Sauce

0.5 cup

Chili Flakes

Chili Flakes

4 g

Mozzarella Cheese, shredded

Mozzarella Cheese, shredded

0.75 cup

Garlic Puree

Garlic Puree

1 tbsp

Salt

Salt

0.063 tsp

Sugar

Sugar

0.25 tsp

Pepper

Pepper

0.125 tsp

Oil

Oil

2 tbsp

Preparation
1
Prep

  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • Cut zucchini into 1/4-inch rounds. 
  • Core, then cut pepper into 1/4-inch slices.
  • To a small bowl, add ricotta, 1/4 tsp (1/2 tsp) chili flakes and 1/2 tsp (1 tsp) garlic salt. Season with pepper, then stir to combine.

2
Cook veggies

  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then zucchini and half the peppers. Cook for 4-5 min, stirring occasionally, until veggies are tender-crisp and lightly goldened.
  • Add garlic puree. Cook for 1 min, stirring often, until fragrant. Season with pepper.
  • Remove the pan from heat.

3
Toast flatbreads

  • Meanwhile, arrange flatbreads on an unlined baking sheet.
  • Toast in the middle of the oven for 2-3 min, until golden. (NOTE: For 4 servings, use 2 baking sheets and toast in the middle and bottom of the oven.) (TIP: Keep an eye on them so they don't burn!)

4
Assemble and bake flatbreads

  • Remove the baking sheet from the oven, then carefully flip flatbreads over.
  • Spread marinara sauce over flatbreads, then top with veggies and mozzarella.
  • Dollop ricotta over flatbreads in 1 tbsp spoonfuls. (Like things spicy? Sprinkle any remaining chili flakes over flatbreads!) 
  • Bake flatbreads in the middle of the oven for 5-6 min, until cheese melts and is lightly golden. (NOTE: For 4 servings, bake one baking sheet at a time.)

5
Make salad

  • Meanwhile, to a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Whisk together.
  • Add arugula and spinach mix and remaining peppers. Season with salt and pepper, then toss to combine.

6
Finish and serve

  • Quarter flatbreads.
  • Serve salad alongside.

Nutrition per serving

710

kcal

Calories

35

g

Fat

13

g

Saturated Fat

72

g

Carbohydrate

14

g

Sugar

6

g

Dietary Fiber

29

g

Protein

55

mg

Cholesterol

1600

mg

Sodium

1

g

Trans Fat

1050

mg

Potassium

650

mg

Calcium

5.5

mg

Iron

with Basil-Arugula Salad

2/3
Veggie
8 min 2/3
Very High Fibre
Spicy

with Basil-Arugula Salad

2/3
Veggie
Veggie, Ricotta and Mozza Flatbreads
Custom recipe

with Spinach-Arugula Salad

2/3
Veggie
Spicy
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