White Bean, Roasted Pepper and Mozzarella Flatbreads
Warm, crispy flatbreads topped with garlicky white beans, sweet roasted peppers, peppery rocket and melting mozzarella for a fresh Italian-inspired lunch.
- 2 pc flatbreads
- 2 tbsp olive oil
- 2 pc garlic clove
- 240 g cannellini beans, drained and rinsed
- 120 g roasted red peppers from a jar, drained
- 125 g mozzarella ball
- 40 g rocket
- 150 g cherry tomatoes
- 1 tbsp balsamic vinegar
- 1 pc lemon
- 1 tsp dried oregano
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Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 220°C fan. Put the flatbreads on a baking tray and brush lightly with 1 tbsp olive oil. Bake for 3–4 minutes until just starting to crisp.
- Step 2
Meanwhile, mash half the cannellini beans with a fork in a bowl. Stir in the remaining beans, 1 finely grated garlic clove, oregano, 1 tbsp olive oil, a pinch of salt and a good grind of black pepper.
- Step 3
Halve the cherry tomatoes and toss them with the balsamic vinegar, a squeeze of lemon juice, a pinch of salt and the rocket.
- Step 4
Spread the bean mixture over the warm flatbreads. Tear over the mozzarella and scatter on the roasted peppers. Return to the oven for 5–6 minutes, until the mozzarella melts and the edges are golden.
- Step 5
Finish with the tomato-rocket salad on top or served alongside, add the remaining garlic clove very finely grated over the flatbreads if you like extra punch, and serve immediately.
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