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20 minutes
Favourite

Smoked Cheddar, Mascarpone & Zucchini Flatbread

with Spiralized Beet-Green Salad

Cooking time

20 minutes

Servings

4

Calories

830 /serving

Not one, but two cheeses grace this pizza-like flatbread for tonight’s dinner: robust, oaky smoked cheddar and pillowy, creamy, light-as-air mascarpone both find their way onto the dough. The dairy duo calls for something delicate and bright to compliment it, which is where the slivered zucchini and summer squash come in. You’ll be pairing it with a colourful side salad of greens and spiralized beets, topped with hazelnuts and a maple-Dijon vinaigrette so good we’d eat it like candy.

We will send you:

  • 75g Spiralized red beets
  • 1 Summer squash
  • 1 Lettuce
  • 1 Zucchini
  • 45ml Maple-Dijon vinaigrette
  • 25g Hazelnuts
  • 100g Mascarpone
  • 4 Smoked cheddar slices
  • 737g Pizza dough

Contains: Gluten, Milk, Mustard, Tree Nuts, Wheat

You will need:

Medium pan
Sheet pan
Olive oil
Salt & pepper
Total Fat
42 g
Saturated Fat
13 g
Sodium
1100 mg
Total Carbs
90 g
Sugars
6 g
Protein
24 g
Fibres
4 g
Preparation
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Mise en place
Preheat the oven to 450°F. Very thinly slice the zucchini and summer squash into rounds, discarding the stem end. Using your hands, tear the smoked cheddar slices into small pieces. In a small bowl, combine the mascarpone, 2 tbsp of water and 2 tbsp of olive oil; season with S&P to taste.
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Prepare & cook the flatbread
Lightly brush a clean work surface with olive oil. Roll or spread the dough out until ½-inch thick. Very carefully move the dough onto the lightly greased back of a sheet pan. Spread the mascarpone mixture over the dough, then sprinkle the smoked cheddar on top in an even layer. Top with the zucchini and summer squash slices. Drizzle with olive oil and season generously with S&P to taste. Bake on the bottom rack of the oven, 14 to 16 minutes, until the dough is golden brown and crispy.
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Toast the hazelnuts
While the flatbread bakes, heat a medium dry pan on medium. Add the hazelnuts and toast, 3 to 5 minutes, until fragrant and lightly browned. Transfer to a cutting board and roughly chop.
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Make the salad
While the flatbread continues to bake, roughly chop the lettuce, discarding the root end. In a large bowl, combine the lettuce, beets and as much of the vinaigrette as you’d like; season with S&P to taste and toss to combine.
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Plate your dish
Transfer the baked flatbread to a cutting board. Cut into wedges; season with S&P to taste and divide between your plates. Garnish the salad with the toasted hazelnuts. Serve the salad on the side. Bon appétit!