Cheesy Courgette Flatbread

Name: Cheesy Courgette Flatbread with rocket and crushed pepper topping
Total time: 20 min
Yield: 2
Cuisine: European
Ingredients: 2 unit(s) Flatbread; ½ pack(s) Passata; 50 grams Grated Cheese; 1 unit(s) Courgette; 125 grams Mozzarella; 40 grams Salad Leaves; to taste Sugar; to taste Salt; to taste Oil; to taste Pepper

with rocket and crushed pepper topping

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This veggie flatbread has a lot to shout about. Perfectly charred courgette, melted cheddar cheese, and if that's not enough, a sprinkling of creamy mozzarella to top it all off.

Tags:

Quick

•Family Friendly

•Veggie

Allergens:

Wheat

•Milk

Total Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Flatbread

(Contains Wheat)

½ pack(s)

Passata

50 grams

Grated Cheese

(Contains Milk)

1 unit(s)

Courgette

125 grams

Mozzarella

(Contains Milk)

40 grams

Salad Leaves

Not included in your delivery

to taste

Sugar

to taste

Salt

to taste

Oil

to taste

Pepper

Nutrition Values

Energy (kcal)543 kcal

Energy (kJ)2270 kJ

Fat23.74 g

of which saturates14.34 g

Carbohydrate50.61 g

of which sugars8.92 g

Dietary Fiber0.68 g

Protein30.88 g

Cholesterol0 mg

Salt1.51 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the courgette and slice into 1cm rounds.
Place a large pan over high heat (no oil).
When hot, add the courgette and cook until charred, 3-4 mins. Turn only every couple of mins.
Once cooked, season with salt and pepper, then transfer to a bowl.

Mix together half the passata and ½ tbsp sugar (double both for 4p).
Season with salt and pepper. You've made your base sauce!
Just before serving toss the salad leaves with a drizzle of oil, salt and pepper.

Divide the sauce between the flatbreads. Use a spoon to spread the sauce over the base, leaving a 1cm border around the edge (as the crust).
Scatter the grated cheddar over the flatbreads.
Top with the charred courgette rounds.
Carefully pop your flatbreads onto a lined baking tray and bake in your oven until the cheese has melted and is bubbling, 8-10 mins.

Meanwhile, tear the mozzarella into small pieces.
Remove the flatbread from the oven and scatter over the torn mozzarella.
Garnish with the dressed leaves, pepper, a drizzle of oil and salt.
Cut into slices and serve any remaining salad alongside.