Pesto Mozzarella Piadina-Style Sandwiches
with Roasted Zucchini and Sweet Bell Pepper- Milk
- Soy
- Wheat
- Sulphites
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
Naan
(Contains: Milk, Soy, Wheat)
¼ cup
Basil Pesto
(Contains: Milk)
113 g
Baby Spinach
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
200 g
Zucchini
160 g
Sweet Bell Pepper
1 tsp
Chili Flakes
113 g
Baby Tomatoes
Not included in your delivery
½ tsp
Sugar*
¼ tsp
Salt and Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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. Add veggies, 1 tbsp oil (dbl for 4 ppl) and 1/2 tsp chili flakes to a foil-lined baking sheet. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to coat. 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 over the other side of each piece of naan, then top with mozzarella. Carefully, fold 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. Divide piadinas and salad between plates.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the fresh, summery flavors, with several praising the pesto and mozzarella combination.
- Ease of prep: Customers found this recipe quick and simple to make, though some struggled with folding the naan bread.
- Suggestions: Consider using thinner, more pliable flatbread; add more vegetables to the salad for variety and substance.
- Portions: Some found the meal filling, while others wished for more protein or a larger portion size.
- Texture: The sandwich can be messy to eat; try open-faced or flatbread-style to keep ingredients contained.
