Roast Veggie & Bacon Flatbread Pizza Bianca
with Rocket Salad
- Milk
- Soy
- May contain traces of allergens
- Milk
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Red Onion
1 packet
Light Cooking Cream
(Contains: Milk;)
2
Garlic
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1
Zucchini
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Balsamic Vinaigrette Dressing
1
Flatbread
1 packet
Spinach & Rocket Mix
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Thinly slice zucchini and red onion into rounds. Halve snacking 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 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 diced bacon, roasted veggies and the baby spinach leaves (you might need to break the bacon up a bit with your hands!). Sprinkle with 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 and bacon flatbread pizza bianca with pepper, then divide between plates. • Serve with nutty spinach, rocket and fennel salad. Enjoy!
