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Mushroom & Cheddar Flatbread Pizza

Mushroom & Cheddar Flatbread Pizza

with Caramelised Onion & Rocket-Fetta Salad

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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:SulphitesGlutenMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

red onion

2 clove

garlic

1 bag

sliced mushrooms

½ packet

semi-dried tomatoes

(ContainsSulphitesMay be present Gluten, Milk, Tree Nuts, Soy)

1 sachet

vegetable stock powder

4

flatbread

(ContainsGlutenMay be present Milk, Sesame, Soy)

1 packet

pizza sauce

½

pear

1 bag

rocket leaves

1 packet

fetta cubes

(ContainsMilk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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!

5

• 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.

6

• 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!