Greens & Artichoke 'Pizza Bianca'
with Roasted Garlic
Cooking time
15 minutes
Servings
2/4
Calories
580 /serving
The best and brightest, bite for bite. Layers of roasted garlic mascarpone and melted mozzarella make these flatbreads rich and cheesy, while wilted greens and tangy artichokes lift them up with healthy veggies. Yup, spring is in your step!
We will send you:
- 90g Baby greens (baby spinach or kale)
- 15g Minced roasted garlic
- 170ml Marinated artichokes (jar)
- 60g Grated mozzarella
- 30ml Mascarpone
- 2 Naan
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Wheat
You will need:
Large pan
Oil
Parchment paper
Sheet pan
Black pepper
Total Fat
27 g
Saturated Fat
9 g
Sodium
1760 mg
Total Carb
65 g
Sugars
5 g
Protein
21 g
Fibre
4 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- In a small bowl, combine the mascarpone, garlic and a pinch of black pepper.
- Drain the artichokes and pat dry; roughly chop.
Sauté the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the spinach, artichokes and ½ the spices.
- Sauté, 2 to 3 min., until wilted.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the mascarpone.
- Top with the vegetables, mozzarella and remaining spices.
- Bake, 4 to 5 min., until the cheese has melted.
- Transfer to a cutting board and cut into wedges.
Plate your dish
- Divide the flatbreads between your plates. Bon appétit!
