Our veggie and ricotta flatbreads are perfect for Meat-Free Monday or an easy midweek meal.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 220°C. Line 2 large baking trays with baking paper. Arrange pumpkin and zucchini on the lined trays. Spray with olive oil spray. Season. Bake for 20 mins or until starting to brown.
Increase oven to 240°C. Divide the flatbreads among 2 baking trays and spread with chutney. Top with pumpkin, zucchini and spoonfuls of ricotta.
Bake for 10 mins or until heated through. Season. Cut into wedges.
*Selected stores only.
COOK. STORE. SAVE.
Use it up: Jazz up hot dogs or ham and cheese toasties with the leftover chutney.