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Balsamic Veggie Flatbreads

Balsamic Veggie Flatbreads

with Zucchini, Sunflower Seeds & Lemon Basil Ricotta

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In our humble opinion, flatbreads > pizza, any day! We know that may sound blasphemous, but stick with us. First of all, the golden, crispy crust is a veritable blank canvas. It’s not beholden to simply marinara and mozz! In fact, ours is topped with lemony basil ricotta, tender zucchini, a melty Italian cheese blend, even more fresh basil, tangy balsamic glaze, and sunflower seeds. Can your ’za do that?! Yeah, we didn’t think so.

Tags:Veggie
Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Zucchini

½ ounce

Basil

1 unit

Lemon

4 ounce

Ricotta Cheese

(ContainsMilk)

2 unit

Flatbreads

(ContainsWheat)

½ cup

Italian Cheese Blend

(ContainsMilk)

½ ounce

Sunflower Seeds

5 teaspoon

Balsamic Glaze

Not included in your delivery

1 teaspoon

Vegetable Oil

2.5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate72 g
Sugar14 g
Dietary Fiber7 g
Protein27 g
Cholesterol45 mg
Sodium790 mg
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
Utensilsarrow down iconarrow down icon
Baking Sheet
Zester
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Place a lightly oiled baking sheet on top rack (for 4 servings, 2 baking sheets on top and middle racks) and preheat oven to 450 degrees. Wash and dry all produce. Trim and thinly slice zucchini into rounds. Finely chop half the basil (removing any large stems). Roughly tear remaining basil leaves. Zest and quarter lemon.

2

Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, stirring, until tender and lightly browned, 5-6 minutes. Season with salt and pepper. Turn off heat.

3

In a small bowl, combine ricotta, chopped basil, 1 TBSP lemon juice (2 TBSP for 4 servings), ½ tsp olive oil (1 tsp for 4), and half the lemon zest. Season with salt and pepper.

4

Place flatbreads on a work surface and drizzle with olive oil. Evenly spread flatbreads with ricotta mixture. Top with zucchini and sprinkle with Italian cheese.

5

Remove preheated baking sheet from oven; carefully place flatbreads on sheet. Bake on top rack (top and middle racks for 4 servings) until flatbreads are golden brown, 10-15 minutes.

6

Once flatbreads are golden brown, top with torn basil leaves. Sprinkle with as many sunflower seeds and as much remaining lemon zest as you like. Drizzle with balsamic glaze to taste. Slice into pieces and divide between plates. Serve with remaining lemon wedges on the side.