Cheesy Artichoke & Roasted Pepper Flatbreads
with Leafy Green Garnish
Cooking time
10 minutes
Servings
2/4
Calories
650 /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)
- 15ml Apple cider vinegar
- 170ml Marinated artichokes (jar)
- 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
27 g
Saturated Fat
12 g
Sodium
1280 mg
Total Carb
75 g
Sugars
7 g
Protein
32 g
Fibre
8 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Drain the artichokes and pat dry; roughly chop.
- Roughly 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!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
