Flatbread Pizzas with Mushrooms & Courgette
with mozzarella & Middle Eastern-style spices
Are you cooking this recipe later in the week? Then you should store your flatbreads in a cool, dry place to make sure your pizzas have a deliciously fresh crust.
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
½ piece
Garlic
125 g
Mushrooms
½ piece
Courgette
½ bulb(s)
Mozzarella
(Contains: Melk (inclusief lactose))
100 g
Passata
2 piece
Lebanese flatbread
(Contains: Gluten, Tarwe)
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
½ sachet(s)
Middle Eastern spice mix
Not included in your delivery
½ tablespoon
Olive oil
½ teaspoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Crush or mince the garlic.
- Slice the mushrooms and cut the courgette into thin crescents.
- Tear the mozzarella into small pieces.
Did you know... mushrooms are a great source of vitamin B2, which helps keep you energised. Vitamin B2 is most commonly found in animal products, so if you follow a vegetarian or vegan diet it's good to eat mushrooms regularly so as to prevent deficiency.
- Heat the olive oil in a frying pan over high heat and fry the mushrooms with the courgette for 4 - 6 minutes.
- In a bowl, combine the passata with the garlic, Middle Eastern-style spices, balsamic vinegar and sugar. Season to taste with salt and pepper.
- Spread the tomato sauce over the flatbreads and top with the mushrooms, courgette, grated cheese and mozzarella.
- Transfer to a parchment-lined baking sheet and bake in the oven for 5 - 6 minutes (see Tip).
Tip: if you can't bake all of the pizzas at once, you can do it in batches. Decorate the next batch of pizzas while the others are already in the oven.
- Serve the pizzas on plates.
- Drizzle with extra virgin olive oil as preferred.
