Spring is in the air! And this meal is the very picture of spring. Our pizzette is loaded with colourful zucchini and a delicious tomato salad is served on the side. What more could you want?
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Whole Wheat Pizza Dough(ContainsWheat/Blé, Soy/Soja)
Basil Pesto(ContainsSoy/Soja, Milk/Lait)
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Preheat the oven to 425°F (to bake the pizza) and remove the pizza dough from the fridge. Start prepping when the oven comes up to temperature!
Roll the dough: Sprinkle some flour on your counter. Using a rolling pin, or a long glass bottle (like a wine bottle!), roll out the dough into a rough ¼-inch thick rectangle. Place it on a parchment-lined baking sheet and prick all over with a fork. Bake in the centre of the oven until the crust is lightly golden, 10-12 min. (If you’re making pizza for 4 people, use 2 baking sheets – one for each pizza dough.)
Prep and cook the veggies: Meanwhile, wash and dry all produce. Zest, then juice the lemon. Cut the zucchinis in half lengthwise, then into 1/4-inch slices. Heat a large non-stick pan over medium-high heat. Add the zucchini to the dry pan. Cook, stirring occasionally, until golden-brown, 8-10 min. Season with salt and pepper. (Depending on the size of your pan, you may need to do this in batches.)
Assemble the flatbread: When the flatbread crust is done baking, spread half pkg pesto (1 pkg for 4 people) over the par-baked dough. Top with the zucchini, then sprinkle with the mozzarella and lemon zest. Season with salt and pepper. Return to the oven and bake until the cheese melts, 5-6 min
Assemble the salad: Meanwhile, roughly chop the parsley. Cut the tomatoes in half. In a large bowl, mix the tomatoes with the herb blend, sugar, half the parsley, 2 tbsp lemon juice (double for 4 people) and a drizzle of oil. Season with salt and pepper.
Finish and serve: Cut the flatbread into pieces and sprinkle with the remaining parsley. Serve alongside the tomato salad. Enjoy!