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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?

Tags:Veggie
Allergens:Wheat/BléSoy/SojaMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

280 g

Whole Wheat Pizza Dough

(ContainsWheat/Blé, Soy/Soja)

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 unit

Zucchini

1 unit

Yellow Zucchini

¼ cup

Basil Pesto

(ContainsSoy/Soja, Milk/Lait)

10 g

Parsley

1 unit

Lemon

½ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

255 g

Cherry Tomatoes

1 tsp

Basil-Oregano Blend

Not included in your delivery

½ tsp

Sugar*

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Rolling Pin
Non-Stick Pan
Zester
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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!

2

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.)

3

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.)

4

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

5

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.

6

Finish and serve: Cut the flatbread into pieces and sprinkle with the remaining parsley. Serve alongside the tomato salad. Enjoy!