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.
Naan Bread(ContainsMilk/Lait, Egg/Oeuf, Soy/Soja, Wheat/Blé)
Sweet Bell Pepper
Salt and Pepper*
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 pepper 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 on a foil-lined baking sheet. (NOTE: Reference heat guide.) Season with salt and pepper. Roast in the middle of the oven, tossing halfway through, until tender-crisp, 5-6 min.
While veggies roast, halve tomatoes. Tear mozzarella into smaller pieces, then season with salt and pepper. Whisk together vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Set aside.
Arrange naan on a clean surface. Spread pesto over one side of each piece of naan. Divide half the roasted veggies and mozzarella over the other side of each naan. Carefully, fold the pesto side of naan in half over filling.
Transfer assembled piadinas to the same baking sheet (from step 1). Using a spatula, press down on each piadina to flatten. Bake in the middle of the oven until golden-brown, 3-4 min. Remove from the oven and carefully flip each piadina. Return to the middle of the oven and bake until golden-brown, 3-4 min.
Add spinach and tomatoes to the large bowl with dressing. Season with salt and pepper, then toss to combine.
Halve piadinas, if desired. Divide piadinas and salad between plates.