Protein Boost | Halloumi, Greens & Artichoke 'Pizza Bianca'
with Roasted Garlic
Cooking time
15 minutes
Servings
2/4
Calories
790 /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 Uncooked: Baby greens (lettuce mix, baby spinach, kale or arugula) Cooked: Baby greens (baby spinach or kale)
- 15g Minced roasted garlic
- 170ml Marinated artichokes (jar)
- 125g Halloumi
- 30ml Mascarpone
- 60g Grated mozzarella
- 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
42 g
Saturated Fat
19 g
Sodium
2580 mg
Total Carb
68 g
Sugars
5 g
Protein
33 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, cheese 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!
