Pesto Bocconcini Naan Pizzas
with Mixed Green Salad
Rich basil pesto, tender bell peppers and creamy, melt-in-your-mouth bocconcini top these quick and easy naan pizzas! A sprinkle of chili flakes adds a spicy kick, if desired. Mix in bites of the fresh salad for a delightful dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Milk, Gluten)
Sweet Bell Pepper
White Wine Vinegar
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. In Step 4, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Arrange naan on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)Toast in the middle of the oven until golden-brown, 2-3 min per side. (NOTE: For 4 ppl, toast in the middle and top of the oven.) Set aside.
Meanwhile, halve tomatoes. Thinly slice cucumber into rounds. Core, then thinly slice peppers. Tear bocconcini into bite-sized pieces. Season with salt. Whisk together 1/2 tbsp vinegar, 1 tsp pesto and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper, to taste. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender, 3-4 min. Season with salt and pepper, to taste.
Spread remaining pesto over toasted naan, then top with peppers and bocconcini. Sprinkle 1/4 tsp chili flakes over top. (NOTE : Reference heat guide.) Toast assembled pizzas in the middle of the oven until cheese melts, 5-6 min. (NOTE: For 4 ppl, toast in the middle and top of the oven.)
Add spring mix, cucumbers and tomatoes to the bowl with dressing, then toss to coat. Divide pizzas and salad between plates.