Pesto Bocconcini Pizzas

Pesto Bocconcini Pizzas

with Mixed Green Salad

Read more

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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Naan Bread

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

¼ cup

Basil Pesto


200 g

Bocconcini Cheese


56 g

Spring Mix

66 g

Mini Cucumber

113 g

Baby Tomatoes

1 tsp

Chili Flakes


160 g

Sweet Bell Pepper

½ tbsp

White Wine Vinegar


Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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.


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.)


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