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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?

Tags:VeggieQuick
Allergens:Milk/LaitEgg/OeufWheat/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 difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

125 g

Fresh Mozzarella

(ContainsMilk/Lait)

2 unit

Naan Bread

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

¼ cup

Basil Pesto

(ContainsMilk/Lait)

113 g

Baby Spinach

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

200 g

Zucchini

160 g

Sweet Bell Pepper

1 tsp

Chili Flakes

113 g

Baby Tomatoes

Not included in your delivery

½ tsp

Sugar*

¼ tsp

Salt and Pepper*

3 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Measuring Spoons
Large Bowl
Whisk
Spatula
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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

6

Halve piadinas. Divide piadinas and salad between plates.