Why serve flatbreads plain, when you can turn them into pizzas? The crisp bases stand up perfectly to the meaty mushrooms, melty Cheddar, and sweet and savoury onion. Serve with a subtly sweet and peppery salad, complete with crumbled fetta to make it even better!
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.
1
red onion
2 clove
garlic
1 bag
sliced mushrooms
½ packet
semi-dried tomatoes
(Contains Sulphites;)
1 sachet
vegetable stock powder
4
flatbread
(Contains Gluten, Wheat; May be present: Milk, Soy. )
1 packet
pizza sauce
½
pear
1 bag
rocket leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
1 drizzle
white wine vinegar
• Remove wire oven rack from the oven. Preheat oven to 220°C/200°C fan-forced. Thinly slice the red onion. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 2-3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl.
• While the onion is cooking, roughly chop semi-dried tomatoes (see ingredients). • In a medium bowl, combine sliced mushrooms, vegetable stock powder, a drizzle of olive oil and a pinch of pepper.
• Place flatbreads directly on the wire oven rack. • Spread pizza sauce evenly across flatbreads using the back of a spoon. • Sprinkle over shredded Cheddar cheese. Top with mushrooms and semi-dried tomatoes.
• Bake flatbread pizzas until cheese is melted and golden, 12-15 minutes.
TIP: Baking the flatbreads directly on the wire racks helps the bases crisp up!
• Meanwhile, thinly slice pear (see ingredients). • In a second medium bowl, combine rocket leaves, pear and a drizzle of white wine vinegar and olive oil. • Crumble in fetta cubes. Toss to coat. Season to taste.
• Spoon caramelised onion over the mushroom and Cheddar flatbread pizza. • Divide pizza between plates. • Serve with rocket-fetta salad. Enjoy!
TIP: Slice the pizza before serving, if you have time!