Spring Veggie Pizzette

Spring Veggie Pizzette

with Basil Pesto and Grape Tomato Salad

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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.

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

280 g

Whole Wheat Pizza Dough

(ContainsWheat/Blé, Soy/Soja)

2 tbsp

All-Purpose Flour


1 unit


1 unit

Yellow Zucchini

¼ cup

Basil Pesto

(ContainsSoy/Soja, Milk/Lait)

10 g


1 unit


½ cup

Mozzarella Cheese, shredded


255 g

Cherry Tomatoes

1 tsp

Basil-Oregano Blend

Not included in your delivery

½ tsp



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2552 kJ
Calories610 kcal
Fat25 g
Saturated Fat6 g
Carbohydrate82 g
Sugar8 g
Dietary Fiber12 g
Protein23 g
Cholesterol23 mg
Sodium1308 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Rolling Pin
Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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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!