Ground Beef & Mascarpone Flatbreads
with Caesar Salad Topping
Cooking time
10 minutes
Servings
2/4
Calories
850 /serving
It takes two to tan…talize! Caesar and meaty pita are dancing close and fast when you top warm rounds with a helping of the crisp, creamy, classic salad. Seasoned ground beef melds perfectly with mascarpone cheese and sliced red onions for a nice piece of the pie.
We will send you:
- 250g Canadian-raised lean ground beef
- 100g Matchstick carrots
- 50g Sliced red onions
- 15ml Minced garlic
- 1 Head of lettuce
- 45ml Caesar vinaigrette
- 60ml Mascarpone
- 2 Pita
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
53 g
Saturated Fat
16 g
Sodium
930 mg
Total Carb
60 g
Sugars
11 g
Protein
36 g
Fibre
6 g
Preparation
Cook the beef
- Preheat the oven to 450°F.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the beef* and garlic; season with ¾ of the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Assemble & bake the flatbreads
- Meanwhile, arrange the pita on a lined sheet pan.
- Spread with the mascarpone.
- Top with ¾ of the onions, a generous drizzle of oil, the remaining spices and S&P.
- Bake, 4 to 5 min., until warmed through.
Make the salad
- Meanwhile, halve the lettuce lengthwise; thinly slice.
- In a large bowl, combine the lettuce, carrots, vinaigrette, remaining onions and S&P.
Finish & serve
- Transfer the flatbreads to a cutting board and top with the beef and a spoonful of the salad.
- Cut into wedges.
- Divide the flatbreads between your plates.
- Serve the remaining salad on the side. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
