Pesto Mozzarella Piadina
with Roasted Zucchini and Sweet Bell Pepper
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?
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
125 g
Fresh Mozzarella
(Contains Milk)
2 unit(s)
Naan
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Milk, Soy)
113 g
Baby Spinach
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 tsp
Chili Flakes
113 g
Baby Tomatoes
Not included in your delivery
½ tsp
Sugar*
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Core, then cut peppers into 1/4-inch slices. Cut zucchini in half lengthwise then into 1/4-inch half moons. Toss veggies with 1 tbsp oil (dbl for 4 ppl) and 1/2 tsp chili flakes
(NOTE: Reference Heat Guide) on a foil-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, tossing halfway through cooking, until tender-crisp, 5-6 min.
While veggies roast, halve tomatoes. Tear mozzarella into smaller pieces, then season with salt and pepper. Whisk together the vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Set aside.
Spread pesto over one half of each naan. Top the other side of the naans with the roasted veggies then mozzarella. Fold naan over onto the veggies and mozzarella.
Transfer assembled piadinas to the same baking sheet. Using a spatula, press to flatten each piadina. Bake in the middle of the oven, until golden-brown, 3-4 min. Remove from the oven and carefully flip the piadina. Return to oven and bake in the middle of the oven, until golden-brown, 3-4 min.
Add spinach and tomatoes to the large bowl with dressing. Toss to combine. Season with salt and pepper.
Halve piadinas. Divide piadinas and salad between plates.
