Pesto Mozzarella Piadina
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Pesto Mozzarella Piadina

Pesto Mozzarella Piadina

with Roasted Zucchini and Sweet Bell Pepper

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:
Veggie
Allergens:
Milk
Sulphites

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

Preparation Time30 minutes
Cooking Time12 minutes
DifficultyMedium

Ingredients

serving amount

125 g

Fresh Mozzarella

(Contains Milk)

2 unit(s)

Naan

¼ cup

Basil Pesto

(Contains Milk May contain Tree nuts, Sulphites)

113 g

Baby Spinach

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

1 tsp

Chili Flakes

113 g

Baby Tomatoes

Not included in your delivery

½ tsp

Sugar*

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories490 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate15 g
Sugar9 g
Dietary Fiber3 g
Protein13 g
Cholesterol40 mg
Sodium650 mg
Trans Fat0.4 g
Potassium450 mg
Calcium750 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Aluminum Foil
Measuring Spoons
Large Bowl
Whisk
Spatula

Instructions

ROAST VEGGIES
1

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.

PREP & MAKE DRESSING
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.

ASSEMBLE PIADINA
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 onto the veggies and mozzarella.

Bake PIADINA
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.

MAKE SALAD
5

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

FINISH AND SERVE
6

Halve piadinas. Divide piadinas and salad between plates.

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