Mushroom & Cheddar Flatbread Pizza
with Caramelised Onion & Rocket-Fetta Salad
Why serve flatbreads plain, when you can turn them into pizzas? The crisp bases stand up perfectly to the meaty mushrooms, melty Cheddar, and sweet and savoury onion. Serve with a subtly sweet and peppery salad, complete with crumbled fetta to make it even better!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
red onion
2 clove
garlic
1 bag
sliced mushrooms
½ packet
semi-dried tomatoes
(Contains Sulphites;)
1 sachet
vegetable stock powder
4
flatbread
(Contains Gluten, Wheat; May be present: Milk, Soy. )
1 packet
pizza sauce
½
pear
1 bag
rocket leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Remove wire oven rack from the oven. Preheat oven to 220°C/200°C fan-forced. Thinly slice the red onion. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 2-3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl.
• While the onion is cooking, roughly chop semi-dried tomatoes (see ingredients). • In a medium bowl, combine sliced mushrooms, vegetable stock powder, a drizzle of olive oil and a pinch of pepper.
• Place flatbreads directly on the wire oven rack. • Spread pizza sauce evenly across flatbreads using the back of a spoon. • Sprinkle over shredded Cheddar cheese. Top with mushrooms and semi-dried tomatoes.
• Bake flatbread pizzas until cheese is melted and golden, 12-15 minutes.
TIP: Baking the flatbreads directly on the wire racks helps the bases crisp up!
• Meanwhile, thinly slice pear (see ingredients). • In a second medium bowl, combine rocket leaves, pear and a drizzle of white wine vinegar and olive oil. • Crumble in fetta cubes. Toss to coat. Season to taste.
• Spoon caramelised onion over the mushroom and Cheddar flatbread pizza. • Divide pizza between plates. • Serve with rocket-fetta salad. Enjoy!
TIP: Slice the pizza before serving, if you have time!