Caramelized onion and mushroom flatbread pizza
with tomato and arugula
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
40 g
Herbed cream cheese
(Contains Milk)
2 piece
Wholewheat Lebanese flatbread
(Contains Wheat)
125 g
Chestnut mushrooms
½ piece
Garlic
½ piece
Red onion
20 g
Arugula
½ sachet(s)
Italian seasoning
25 g
Shredded mozzarella
(Contains Milk)
½ piece
Tomato
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Water for the sauce
to taste
Salt and pepper
to taste
Extra virgin olive oil
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C.
- Cut the onion into thin half rings.
- Slice the mushrooms.
- Crush or mince the garlic.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the onion for 2 - 3 minutes.
- Add the mushrooms, garlic, Italian seasoning, crumbled stock cube, and water. Fry for for 5- 6 minutes.
- Deglaze with the balsamic vinegar and simmer for one more minute. Season with salt and pepper to taste.
Did you know... mushrooms are a great source of vitamin B2, which helps keep you energised. Vitamin B2 is most commonly found in animal products, so if you follow a vegetarian or vegan diet it's good to eat mushrooms regularly so as to prevent deficiency.
- In the meantime, transfer the flatbread to a parchment-lined baking sheet and spread with the herbed cream cheese.
- Divide the shredded mozzarella over it.
- Top with the onion and mushrooms, and bake the flatbread in the oven for 10 minutes.
- Dice the tomato.
- Cut the flatbread into slices.
- Garnish with the arugula, tomato, salt and pepper to taste.
- Drizzle some extra virgin olive oil to taste over the flatbread.