Leek & Thyme Mini Flatbread Pizzas

Name: Leek & Thyme Mini Flatbread Pizzas with Cheddar & Mixed Leaf Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 zucchini; 1 leek; 1 tomato; 2 clove garlic; ½ packet thyme; 1 packet tomato paste; 2 tbs water; ½ tsp brown sugar; 10 g butter; 4 flatbread; 1 packet Cheddar cheese; drizzle vinegar (balsamic or white wine); 1 packet mixed salad leaves; 1 packet rocket leaves

with Cheddar & Mixed Leaf Salad

Get up to $200 off!

No cutlery is needed when you have mini flatbread pizzas on the menu! These ones are loaded up with some fancier veg (leek and zucchini), are baked upon a tomato sauce base and sprinkled with aromatic thyme which makes our herby senses tingle!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

•Climate Superstar

Allergens:

Milk

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

zucchini

leek

tomato

2 clove

garlic

½ packet

thyme

1 packet

tomato paste

flatbread

1 packet

Cheddar cheese

1 packet

mixed salad leaves

1 packet

rocket leaves

Not included in your delivery

olive oil

2 tbs

water

½ tsp

brown sugar

10 g

butter

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)1826 kJ

Calories436 kcal

Fat17.7 g

of which saturates8 g

Carbohydrate50.1 g

of which sugars14 g

Dietary Fibre10 g

Protein17.6 g

Sodium541 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice zucchini and leek into rounds. • Place the veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 15-18 minutes.

• While the veggies are roasting, thinly slice tomato into wedges. • Finely chop garlic. • Pick and finely chop thyme leaves.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add tomato paste and garlic and cook, until fragrant, 1-2 minutes. • Add the water, brown sugar and butter and stir until slightly reduced, 1-2 minutes. Season with a pinch of salt and pepper.

• When the veggies are done, place flatbreads on a flat surface, rough-side down. Spread pizza sauce evenly over flatbreads and sprinkle with Cheddar cheese. Top with roasted veggies and thyme. • Bake the pizzas directly on an oven rack until the cheese is melted slightly and the flatbreads are crisp, 10-12 minutes.

TIP: Placing the pizzas directly on the wire rack helps the flatbread crisp up.

• While the pizzas are baking, combine the vinegar and a drizzle of olive oil in a medium bowl. Season to taste. • Add tomato and mixed salad leaves, then toss to coat. Set aside.

• Season the pizzas, then top with rocket leaves and a drizzle of olive oil. • Evenly slice leek and thyme mini flatbread pizzas and serve with mixed leaf salad. Enjoy!