Mushroom & Cheddar Flatbread Pizza

Name: Mushroom & Cheddar Flatbread Pizza with Caramelised Onion & Rocket-Fetta Salad
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 red onion; 2 clove garlic; 1 tbs balsamic vinegar; 1 tsp brown sugar; 1 bag sliced mushrooms; ½ packet semi-dried tomatoes; 1 sachet vegetable stock powder; 4 flatbread; 1 packet pizza sauce; ½ pear; 1 bag rocket leaves; 1 drizzle white wine vinegar; 1 packet Fetta Cubes; 1 packet Cheddar cheese

with Caramelised Onion & Rocket-Fetta Salad

Up to 180$ + Free Treats / Extras for Life

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!

Tags:

Veggie

Allergens:

Sulphites

•Gluten

•Wheat

•Milk

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 Time

DifficultyEasy

Ingredients

Serving amount

red onion

2 clove

garlic

1 bag

sliced mushrooms

½ packet

semi-dried tomatoes

(Contains: Sulphites;)

1 sachet

vegetable stock powder

flatbread

(Contains: Gluten, Wheat; May be present: Milk, Soy.)

1 packet

pizza sauce

pear

1 bag

rocket leaves

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2764 kJ

Fat32.3 g

of which saturates16.8 g

Carbohydrate60.8 g

of which sugars21.2 g

Protein29.5 g

Sodium2022 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• 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.