Pesto Mozzarella Piadina
with Roasted Zucchini and Sweet Bell Pepper
It may be chilly outside, but 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?
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
125 g
Mozzarella fraîche
(Contient Lait)
2 pièce(s)
Pain plat
(Contient Lait, Soya, Blé Peut contenir Gluten)
¼ tasse(s)
Pesto au basilic
(Contient Lait Peut contenir Lait, Soya, Sulfites)
113 g
Mélange roquette et épinards
113 g
Petites tomates
1 cs
Vinaigre balsamique
(Contient Sulfites)
pièce(s)
Courgette
1 pièce(s)
Poivron
cc
Flocons de piment
(Peut contenir Sulfites, Noix, Moutarde, Soya, Lait, Sésame, Triticale, Blé, Arachides)
Pas inclus dans votre livraison
½ cc
Sucre*
3 cs
Huile*
¼ cc
Sel et Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Core, then cut peppers into 1/4-inch slices. Cut zucchini into 1/4-inch lengthwise slices. Toss veggies with 1 tbsp oil (dbl for 4 ppl) and 1/2 tsp chili flakes (NOTE: Reference Heat Guide in Start Strong) on a baking sheet. Season with salt and pepper. Roast in middle of oven, tossing halfway through cooking, until tender-crisp, 5-6 min.
While veggies roast, halve tomatoes. Tear bocconcini into smaller pieces, then season with salt and pepper. Whisk together vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Set aside.
Spread pesto over each naan. On half of the naans, add veggies then bocconcini. Top with remaining naan.
Transfer assembled piadinas to the same baking sheet. Using a spatula, press to flatten each piadina. Bake in middle of oven, until golden-brown, 3-4 min. Remove from the oven and carefully flip the piadina. Return to oven and bake in middle of oven, until golden-brown, 3-4 min.
Add arugula and tomatoes to the large bowl with dressing. Toss to combine. Season with salt and pepper.
Halve piadinas. Divide piadinas and salad between plates.