Pesto Mozzarella Piadina
with Roasted Zucchini and Sweet Bell Pepper- Milk
- Soy
- Wheat
- Sulphites
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Sulphites
- Tree nuts
- Mustard
- Sesame
- Triticale
- Wheat
- Peanuts
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?
Ingredients
125 g
Fresh Mozzarella
(Contains: Milk)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Milk, Soy, 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
g
Chili Flakes
(May contain traces of: Milk, Soy, Sulphites, Tree nuts, Mustard, Sesame, Triticale, Wheat, Peanuts)
Not included in your delivery
½ tsp
Sugar*
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
Spread pesto over each naan. On half of the naans, add veggies then mozzarella. Top with remaining naan.
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.
Add arugula and tomatoes to the large bowl with dressing. Toss to combine. Season with salt and pepper.
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!)
