HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto Mozzarella Piadina
Pesto Mozzarella Piadina

Pesto Mozzarella Piadina

with Roasted Zucchini and Sweet Bell Pepper

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This meal captures everything we love about the warm weather! Our piadina is a bit messy to eat, but worth it, because it's loaded with colourful zucchini, stringy mozzarella and creamy pesto. What more could you want?


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 g

Fresh Mozzarella


2 unit


(ContainsMilk/Lait, Egg/Oeuf, Wheat/Blé)

¼ cup

Basil Pesto


113 g

Baby Spinach

1 tbsp

Balsamic Vinegar


200 g


160 g

Sweet Bell Pepper

1 tsp

Chili Flakes

113 g

Baby Tomatoes

Not included in your delivery

½ tsp


¼ tsp

Salt and Pepper*

3 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3389 kJ
Calories810 kcal
Fat39 g
Saturated Fat8 g
Carbohydrate81 g
Sugar15 g
Dietary Fiber7 g
Protein8 g
Cholesterol35 mg
Sodium1510 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Heat Guide for Step 1: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Core, then cut peppers into 1/4-inch slices.

Cut zucchini in half lengthwise then into 1/4-inch half moons. Toss veggies with 1 tbsp oil (dbl for 4 ppl) and 1/2 tsp chili flakes(NOTE: Reference Heat Guide) on a foil-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, tossing halfway through cooking, until tender-crisp, 5-6 min.


While veggies roast, halve tomatoes. Tear mozzarella into smaller pieces, then season with salt and pepper. Whisk together the vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Set aside.


Spread pesto over one half of each naan. Top the other side of the naans with the roasted veggies, then mozzarella. Fold naan over the veggies and mozzarella.


Transfer assembled piadinas to the same baking sheet. Using a spatula, press to flatten each piadina. Bake in the middle of the oven, until golden-brown, 3-4 min. Remove from the oven and carefully flip the piadina. Return to oven and bake in the middle of the oven, until golden-brown, 3-4 min.


Add spinach and tomatoes to the large bowl with dressing. Toss to combine. Season with salt and pepper.


Halve piadinas. Divide piadinas and salad between plates.