Pesto Mozzarella Piadina with Roasted Zucchini and Sweet Bell Pepper

Step 1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 1: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! 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.

Step 2

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.

Step 3

Spread pesto over one half of each naan. Top the other side of the naans with the roasted veggies, then mozzarella. Fold naan over the veggies and mozzarella.

Step 4

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.

Step 5

Add spinach and tomatoes to the large bowl with dressing. Toss to combine. Season with salt and pepper.

Step 6

Halve piadinas. Divide piadinas and salad between plates.