Our PlansGift CardsHelloFresh for Teams
Balsamic Veggie Flatbreads
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Balsamic Veggie Flatbreads

Balsamic Veggie Flatbreads

with Zucchini, Sunflower Seeds & Lemon Basil Ricotta

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:
Milk
Wheat
Sesame

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

Total Time30 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

½ ounce

Basil

1 unit

Lemon

4 ounce

Ricotta Cheese

(Contains Milk)

2 unit

Flatbreads

(Contains Wheat, Sesame)

½ cup

Italian Cheese Blend

(Contains Milk)

½ ounce

Sunflower Seeds

5 teaspoon

Balsamic Glaze

Not included in your delivery

1 teaspoon

Vegetable Oil

2.5 teaspoon

Olive Oil

Salt

Pepper

sideBannerName

Nutrition Values

/ 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

Baking Sheet
Zester
Large Pan
Small Bowl

Instructions

Prep
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.

Cook Zucchini
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.

Mix Ricotta
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.

Assemble Flatbreads
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.

Bake Flatbreads
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.

Finish and Serve
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.