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Barbecue Vegetable Flatbread Fill 1 Created with Sketch.

with Swiss Cheese

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Trending
  • Group Created with Sketch.
    Time
    50 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 960 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

A base of tangy-sweet barbecue sauce gives this flatbread its irresistibly smoky-sweet twist. Bold toppings of sautéed poblano pepper, onion, and mushrooms lend hearty texture, while juicy tomatoes and pickled jalapeño add fresh flavor and a touch of heat.

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop the garlic. Peel and thinly slice the onion. Cut off and discard the stem end of the poblano pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Grate the cheese on the large side of a box grater. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced onion and poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat.

Assemble the flatbread:
3 Assemble the flatbread:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/8-inch thickness. If the dough is resistant, let rest 5 minutes. Rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the barbecue sauce, cooked vegetables, seasoned tomatoes, grated cheese, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper.

Bake the flatbread & serve your dish:
4 Bake the flatbread & serve your dish:

Bake the flatbread, rotating the sheet pan halfway through, 17 to 19 minutes, or until the crust is golden brown and the cheese is melted. Remove from the oven and let stand at least 2 minutes. Transfer the baked flatbread to a cutting board and cut into equal-sized pieces. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop the garlic. Peel and thinly slice the onion. Cut off and discard the stem end of the poblano pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Grate the cheese on the large side of a box grater. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced onion and poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat.

Cook the vegetables:
Assemble the flatbread:
3 Assemble the flatbread:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/8-inch thickness. If the dough is resistant, let rest 5 minutes. Rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the barbecue sauce, cooked vegetables, seasoned tomatoes, grated cheese, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper.

4 Bake the flatbread & serve your dish:

Bake the flatbread, rotating the sheet pan halfway through, 17 to 19 minutes, or until the crust is golden brown and the cheese is melted. Remove from the oven and let stand at least 2 minutes. Transfer the baked flatbread to a cutting board and cut into equal-sized pieces. Enjoy!

Bake the flatbread & serve your dish: