Recipe

Easy Cheesy Flatbread

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Easy Cheesy Flatbread

Herby, cheesy naan bread topped with rocket, cherry tomatoes, roasted pepper slices and drizzled with chilli and garlic oil.




Ingredients to serve 2

  • 2 x naan breads
  • 3g x fresh rosemary – pick of leaves
  • 3g x fresh thyme – pick off leaves
  • 1 clove x garlic – peel, grate & chop
  • 20g x rocket
  • 50g x grated mozzarella
  • 50g x mature cheddar – grate coarsely
  • 75g x cherry tomatoes – slice ½cm
  • 125g x Brenda’s roasted peppers – slice
  • ½ x chilli – cut off end, slice finely
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 4 x naan breads
  • 5g x fresh rosemary – pick of leaves
  • 5g x fresh thyme – pick off leaves
  • 2 cloves x garlic – peel, grate & chop
  • 40g x rocket
  • 100g x grated mozzarella
  • 100g x mature cheddar – grate coarsely
  • 150g x cherry tomatoes – slice ½cm
  • 250g x Brenda’s roasted peppers – slice
  • 1 x chilli – cut off end, slice finely
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 1

Preparation: Preheat oven to 250°C. Keep the baking tray in the oven to heat up. Prepare all ingredients as indicated above.

Step 2

Garlic & chilli: Once prepared as indicated above, place each in small separate bowls. Cover with olive oil.

Step 3

Mozzarella & cheddar: Once grated, mix together.

Step 4

Flatbread: Scatter mozzarella, cheddar and rosemary and thyme over each naan. Top with cherry tomatoes and roasted peppers. Season with salt and pepper. Remove the hot baking tray from the oven and lay the flatbread on the tray. Return to the oven and bake for 10- minutes until golden and crispy.

Step 5

To serve, top the flatbread with rocket, chilli in oil (optional), garlic in oil (optional), roasted pepper slices, a crack of black pepper and a drizzle of olive oil.