Double Cheese Flatbreads
with Roasted Broccoli & Onion
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
The pleasure of these cheesy flatbreads is exponential, thanks to the power of two: ricotta and cheddar. Spread a mixture of thick, smooth, creamy ricotta, tomato paste and garlic over naan. It’s topped with chopped broccoli and onion roasted until softened and bronzed, plus tanginess from aged cheddar.
We will send you:
- 2 Garlic cloves
- 1 Head of broccoli
- 1 Onion (or shallot)
- 15ml Tomato paste
- 60g Grated aged cheddar
- 60g Ricotta
- 2 Naan
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
25 g
Saturated Fat
10 g
Sodium
1480 mg
Total Carb
79 g
Sugars
10 g
Protein
25 g
Fibre
9 g
Preparation
Roast the broccoli & onion
- Preheat the oven to 450°F.
- Cut the broccoli head into small florets.
- Halve, peel and thinly slice the onion.
- Mince the garlic.
- On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, 7 to 9 min., until partially cooked.
- Add ¾ of the garlic; stir well.
- Roast, 7 to 9 min., until tender.
Make the ricotta mixture
- Meanwhile, in a small bowl, combine the ricotta, tomato paste, remaining garlic and spices, a drizzle of oil and S&P.
Assemble & bake the flatbreads
- Arrange the naan on a second lined sheet pan.
- Spread with the ricotta mixture.
- Top with the onion, ½ the broccoli and the cheddar.
- Bake, 4 to 5 min., until the naan is golden at the edges.
Plate your dish
- Divide the flatbreads (cut into wedges) between your plates.
- Serve the remaining broccoli on the side. Bon appétit!
