Pesto Mozzarella Piadina-Style Sandwiches

Pesto Mozzarella Piadina-Style Sandwiches

with Roasted Zucchini and Sweet Bell Pepper

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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:VeggieQuick Prep

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 g

Fresh Mozzarella


2 unit

Naan Bread

(ContainsMilk/Lait, Soy/Soja, Wheat/Blé)

¼ cup

Basil Pesto


113 g

Baby Spinach

1 tbsp

Balsamic Vinegar


200 g


160 g

Sweet Bell Pepper

1 tsp

Chili Flakes

113 g

Baby Tomatoes

Not included in your delivery

½ tsp


¼ tsp

Salt and Pepper*

3 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories720 kcal
Fat44 g
Saturated Fat7 g
Carbohydrate68 g
Sugar11 g
Dietary Fiber7 g
Protein16 g
Cholesterol15 mg
Sodium750 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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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.