HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
Italian Recipes
Pesto Mozzarella Pizzettes

Pesto Mozzarella Pizzettes

with Vinaigrette Salad and Heirloom Tomatoes

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.6 / 4 Ratingout of 123 ratings
Read more

Juicy heirloom tomatoes, rich pesto and tender bell peppers top these pizzettes! A flourish of mozzarella and sprinkling of chilli flakes adds a creamy and spicy kick!

Allergens:Egg/OeufMilk/LaitWheat/BléTree Nut/NoixSoy/SojaSulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

8 piece

Mini Naan Bread

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

½ cup

Basil Pesto

(ContainsMilk/Lait, Tree Nut/Noix, Soy/Soja)

500 g

Fresh Mozzarella

(ContainsMilk/Lait)

113 g

Spring Mix

132 g

Mini Cucumber

227 g

Multicoloured Tomatoes

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

320 g

Sweet Bell Pepper

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

¼ tsp

Salt and Pepper*

2 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories650 kcal
Fat35 g
Saturated Fat10 g
Carbohydrate68 g
Sugar10 g
Dietary Fiber3 g
Protein18 g
Cholesterol45 mg
Sodium1220 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Measuring Spoons
Whisk
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
TOAST NAAN
TOAST NAAN
1

Before starting, preheat the oven to 450°F and wash and dry all produce. In Step 4, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Arrange naan over two baking sheets. Toast in middle and top of oven, until golden-brown, 2-3 min per side. (NOTE: Keep an eye on the naan so that it doesn't burn!) Set aside.

PREP & MAKE DRESSING
PREP & MAKE DRESSING
2

While naan toasts, halve tomatoes. Thinly slice cucumber into rounds. Core, then thinly slice peppers. Tear mozzarella into bite size pieces. Whisk together vinegar, 2 tsp pesto and 1 tbsp oil in a large bowl. Season with salt and pepper. Set aside.

COOK PEPPERS
COOK PEPPERS
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then peppers. Cook, stirring often, until tender, 3-4 min.

FINISH PIZZETTES
FINISH PIZZETTES
4

Working on the baking sheets, spread remaining pesto over each toasted naan, then top with peppers and torn mozzarella. Sprinkle 1/4 tsp chili flakes over all pizzettes. (TIP: Reference Heat Guide in Start Strong.) Toast assembled pizzettes in middle and top of oven, until cheese melts, 5-6 min.

FINISH AND SERVE
FINISH AND SERVE
5

Add spring mix, cucumbers and tomatoes to the dressing and toss to coat. Divide pizzettes and salad between plates.