RECIPE DETAILS
Item ID: PF008
Serving Description: 1 Flatbread (6.4oz.)
Food Category: Vegetarian
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: PF008
Serving Description: 1 Flatbread (6.4oz.)
Food Category: Vegetarian
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe source: Chef Ann Foundation Plant Forward
Zucchini yields: 86%
Drained red peppers yield: 73%
1. Preheat oven to 375 degrees F.
2. In a small metal container, place garlic and oil and roast for 30 minutes until garlic is soft. Mince cloves and reserve the oil for the cheese mixture.
3. Wash and cut zucchini into half moons.
4. Dice red peppers.
5. Wash and chop basil.
6. Mix the zucchini and peppers together with salt, pepper, minced garlic, and 75% of the basil.
7. Roast zucchini, peppers, and basil at 375 F for 10 minutes.
8. Cool vegetable mix, following HACCP guidelines prior to assembling flatbreads.
Preparation
1. Mix mozzarella and drained feta together.
2. Mix oil from garlic and parmesan thoroughly.
3. Spary sheet pans with pan spray and lay flatbreads on sheet pan.
4. Brush each flatbread with 1 tsp pf oil-parmesan mixture.
5. Spread each bread with 2oz of the mozzarella-feta blend.
6. Top cheese with 1/2 cup of vegetable mixture.
7. Bake open faced for 20 minutes at 350 degrees F.
8. Garnish with remaining basil.
Serving
Serving = 1 Flatbread (6.4oz)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.125 | Meat/Meat Alternative: 2.25 | Calories: 367.21 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 20.91% | |
| Red Orange: 0 | Grains: 2 | Sodium: 1069.59 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.125 | |||
| Additional: 0 |
