Roast Veggie Flatbread Pizza Bianca
with Nutty Spinach, Rocket & Fennel Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
zucchini
1
red onion
1
Snacking Tomatoes
2
garlic
1
light cooking cream
(Contains: Milk;)
1
flatbread
(Contains: Gluten, Wheat; May be present: Milk, Soy.)
1
baby spinach leaves
1
Balsamic Vinaigrette Dressing
1
flaked almonds
(Contains: Almond; May be present: Milk, Soy, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
1
butter
(Contains: Milk;)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Thinly slice zucchini and red onion into rounds. Halve cherry tomatoes. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until just tender, 15 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil with the butter over medium-high heat. Cook garlic until fragrant, 1 minute. • Add light cooking cream and grated Parmesan cheese and cook until slightly thickened, 2-3 minutes. • Season to taste, then remove from heat and set aside.
• Lay flatbreads on a flat surface. • Spread white sauce over the flatbreads with the back of a spoon. Top evenly with roasted veggies and the baby spinach leaves. Sprinkle with shredded Cheddar cheese. • Transfer pizzas to wire oven racks. Bake until cheese is melted and golden, 12-15 minutes. • Just before serving, combine spinach, rocket & fennel mix and balsamic vinaigrette dressing in a medium bowl. Season, then toss to coat. Sprinkle with flaked almonds.
• Season the roast veggie flatbread pizza bianca with pepper, then divide between plates. • Serve with nutty spinach, rocket and fennel salad. Enjoy!
