Pesto Mozzarella Piadina
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Pesto Mozzarella Piadina

Pesto Mozzarella Piadina

with Roasted Zucchini and Sweet Bell Pepper

It may be chilly outside, but 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:
Chef's Choice
Allergens:
Milk
Soy
Wheat
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 Time
DifficultyMedium

Ingredients

serving amount

125 g

Fresh Mozzarella

(Contains Milk)

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Soy)

¼ cup

Basil Pesto

(Contains Milk May contain Tree nuts, Sulphites)

113 g

Arugula and Spinach Mix

113 g

Baby Tomatoes

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

tsp

Chili Flakes

Not included in your delivery

½ tsp

Sugar*

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories770 kcal
Fat44 g
Saturated Fat13 g
Carbohydrate66 g
Sugar12 g
Dietary Fiber5 g
Protein22 g
Cholesterol40 mg
Sodium1170 mg
Trans Fat0.4 g
Potassium750 mg
Calcium900 mg
Iron5.5 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

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Whisk
Spatula

Instructions

ROAST VEGGIES
1

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

PREP & MAKE DRESSING
2

While veggies roast, halve tomatoes. Tear mozzarella into bite-sized 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.

ASSEMBLE PIADINA
3

Spread pesto over each naan. On half of the naans, add veggies then mozzarella. Top with remaining naan.

COOK PIADINA
4

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

MAKE SALAD
5

Add arugula 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. (NOTE: If there are any extra peppers after assembling in Step 3 — add them to the salad!)

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