Cheesy Artichoke & Roasted Pepper Flatbreads
with Leafy Green Garnish
Cooking time
10 minutes
Servings
2/4
Calories
690 /serving
Does it get any more weeknight friendly? In just 10 minutes, you’ll be feasting on flavour-loaded flatbreads. Marinated artichokes and pre-roasted pepper pop against a creamy, cheesy canvas layered with labneh, grated mozzarella and Grana Padano, plus lightly dressed baby greens.
We will send you:
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 170ml Marinated artichokes (jar)
- 15ml Apple cider vinegar
- 1 Roasted pepper
- 60g Grated mozzarella
- 25g Grana Padano (contains rennet)
- 60ml Labneh
- 2 Naan
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
30 g
Saturated Fat
12 g
Sodium
1700 mg
Total Carb
74 g
Sugars
7 g
Protein
32 g
Fibre
3 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Drain the artichokes and pat dry; chop.
- Chop the roasted pepper.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the labneh.
- Top with the artichokes, roasted pepper, Grana Padano and mozzarella.
- Bake, 5 to 7 min., until the edges are golden brown.
Dress the baby greens
- Meanwhile, in a medium bowl, combine the baby greens, vinegar, a drizzle of oil and S&P.
Plate your dish
- Divide the flatbreads (cut into wedges) between your plates.
- Top with a spoonful of the baby greens.
- Serve the remaining baby greens on the side. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
