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Pesto Bocconcini Pizzas

Pesto Bocconcini Pizzas

with Mixed Green Salad

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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.

Tags:VeggieQuickFamily Friendly
Allergens:Egg/OeufMilk/LaitWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Naan Bread

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

¼ cup

Basil Pesto

(ContainsMilk/Lait)

200 g

Bocconcini Cheese

(ContainsMilk/Lait)

56 g

Spring Mix

66 g

Mini Cucumber

113 g

Baby Tomatoes

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

160 g

Sweet Bell Pepper

½ tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories960 kcal
Fat52 g
Saturated Fat16 g
Carbohydrate99 g
Sugar12 g
Dietary Fiber5 g
Protein3 g
Cholesterol105 mg
Sodium1360 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Whisk
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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 a baking sheet. Toast in the middle of the oven, until golden-brown, 2-3 min per side. (NOTE: For 4 ppl, use two baking sheets and toast in the middle and top of the oven.) Set aside.

2

While naan toasts, 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. Set aside.

3

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.

4

Spread remaining pesto over each toasted naan, then top with peppers and bocconcini. Sprinkle 1/4 tsp chili flakes over the pizzas. (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.)

5

Add spring mix, cucumbers and tomatoes to the large bowl with the dressing, then toss to coat. Divide pizzas and salad between plates.