Pesto Mozzarella Piadina
with Roasted Zucchini and Sweet Bell Pepper
Summer is almost over 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 bocconcini and creamy pesto. What more could you want?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
125 g
Fresh Mozzarella
(Contains: Milk)
4 unit(s)
Naan
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Milk, Soy, Sulphites)
113 g
Baby Spinach
113 g
Baby Tomatoes
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 tsp
Chili Flakes
Not included in your delivery
½ tsp
Sugar*
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 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 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.
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.
