BBQ Bacon & Cheddar Flatbread Pizza
with Cherry Tomato 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 packet
Bbq Sauce
1
Red Onion
1 packet
Pizza Sauce
1
Rocket
1 packet
Snacking Tomatoes
2 packet
Cheddar Cheese
(Contains: Milk;)
90 g
Diced Bacon
(May be present: Soy, Milk.)
4
Flatbread
(Contains: Gluten, Wheat; May be present: Soy, Milk.)
Cooking Steps
• Remove wire rack from oven. Preheat oven to 220°C/200°C fan-forced. Thinly slice red onion. Slice zucchini into thin rounds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, zucchini and diced bacon, breaking bacon up with a spoon, until golden, 4-5 minutes. Transfer to a bowl. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook pizza sauce until fragrant, 1 minute. • Add BBQ sauce, the water and a pinch of salt. Stir until smooth and slightly thickened, 1 minute.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• Place flatbread directly on the oven wire rack. • Using the back of a spoon, spread BBQ pizza sauce evenly over flatbread, then sprinkle with shredded Cheddar cheese. Top with zucchini, onion and bacon. • Bake until cheese is melted slightly and flatbread is crisp, 12-15 minutes.
TIP: Baking the pizza directly on the wire rack helps the flatbread crisp up.
Little cooks: Take charge by building the pizzas!
• While the pizza is baking, halve cherry tomatoes. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Add salad eaves, cherry tomatoes and ranch dressing. Toss to combine.
Little cooks: Lend a hand by tossing the salad!
• Slice BBQ bacon and Cheddar flatbread pizza, then divide between plates. • Serve with cherry tomato and rocket salad. Enjoy!
