Three Cheese Flatbread Pizzas

Name: Three Cheese Flatbread Pizzas with mushrooms, courgette & walnuts
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 piece Garlic; 1 piece Courgette; 125 g Chestnut mushrooms; 200 g Passata; 1 sachet(s) Italian seasoning; 4 piece Lebanese flatbread; 50 g Grated Gouda; 25 g Grated Italian cheese; 40 g Chopped walnuts; 50 g Grated mature goat's cheese; 2 teaspoon Balsamic vinegar; 2 tablespoon Olive oil; to taste Salt and pepper

with mushrooms, courgette & walnuts

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A tasty fusion on your plate today - an Italian dish, made with Lebanese flatbread! The short cooking time means you can get these flatbread pizzas on the table in no time.

Tags:

Veggie

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

•Walnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Garlic

½ piece

Courgette

65 g

Chestnut mushrooms

100 g

Passata

½ sachet(s)

Italian seasoning

2 piece

Lebanese flatbread

(Contains: Gluten, Tarwe)

25 g

Grated Gouda

(Contains: Melk (inclusief lactose))

15 g

Grated Italian cheese

(Contains: Melk (inclusief lactose))

20 g

Chopped walnuts

(Contains: Walnoten May be present: Pinda's, Noten, Sesamzaad)

25 g

Grated mature goat's cheese

(Contains: Melk (inclusief lactose))

Not included in your delivery

1 teaspoon

Balsamic vinegar

1 tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3851 kJ

Calories920 kcal

Fat46.6 g

Saturated Fat16.8 g

Carbohydrate88.1 g

Sugar8.1 g

Dietary Fiber7.8 g

Protein33.8 g

Salt1.8 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Grill or Frying Pan

•Saucepan

•Baking Sheet with Baking Paper

Cooking Steps

Preheat the oven to 200°C. Crush or mince the garlic. Thinly slice the courgette and chestnut mushrooms.

Did you know... mushrooms are high in phosphorus, which works with calcium to strengthen bones and teeth. Phosphorus is mainly found in meat, fish and dairy, but along with mushrooms there are also other plant-based sources such as pulses and wholegrains.

Heat a drizzle of olive oil in a frying pan or grill pan over medium-high heat. Fry the courgette for 2 minutes per side until golden-brown.

Heat a drizzle of olive oil in a saucepan over medium heat and fry the garlic for 1 minute. Reduce the heat and stir in the passata, balsamic vinegar and half of the Italian herbs. Allow to simmer gently for 4- 6 minutes over low heat, seasoning to taste with salt and pepper.

Transfer the flatbreads to a parchment-lined baking sheet and spread with the tomato sauce. Top with the courgette and mushrooms, then season with salt and pepper. Scatter over the rest of the Italian herbs, then top with the three cheeses and the walnuts (see Tip).

Health Tip: this recipe is high in calories. If you're watching your calorie intake, use half of the cheese and keep the rest to use the next day.

Bake the pizzas in the oven for around 7 - 8 minutes, or until golden-brown (see Tip).

Tip: if you don't have enough space in the oven for all the pizzas, bake them in batches. You can also eat one pizza while the next one is in the oven.