In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pesto pizzette with roasted red peppers and fresh mozzarella

Soy-Free, Mediterranean, Vegetarian

2 Servings, 650 Calories/Serving

15 Minutes

Inspired by the simple yet robust cuisine of Naples, Italy, our simple pesto pizzettes topped with roasted red peppers and fresh mozzarella are a delectable meal.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2 ounces roasted red peppers
¼ pound fresh mozzarella
2 whole wheat pita breads
Sunbasket basil pesto (extra virgin olive oil - walnuts - basil - garlic - kosher salt - black pepper)
6 ounces organic asparagus
¼ pound organic cremini or other button mushrooms
¼ pound organic grape or cherry tomatoes

Nutrition per serving

Calories 650, Total Fat 45g (58% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 790mg (34% DV), Total Carb. 42g (15% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 1g Added Sugars, 2% DV), Protein 21g
Contains: Milk, Tree Nuts (walnut), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and bake the pizzette

Heat the oven to 400°F.

Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
Cut or tear the mozzarella into 1-inch pieces.
Gently pull apart the pita breads to form 4 [8] thin rounds.

On a sheet pan [2 sheet pans], place the pitas side by side. Spread two-thirds of the pesto evenly over the pitas, leaving a ½-inch border around the edges. Top with the roasted red peppers and mozzarella and season with salt and pepper. Bake until the mozzarella is melted and the crust is crisp, 8 to 10 minutes. Transfer to a cutting board and cut into wedges.

While the pizzette are baking, prepare the vegetables.

Prep and cook the vegetables

Snap off the woody ends from the asparagus.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the asparagus, season with salt and pepper, and cook until crisp-tender, 3 to 5 minutes. Transfer to a plate. Do not clean the pan.
If the pan is dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the mushrooms and tomatoes and cook, stirring occasionally, until the vegetables are lightly browned and just tender, 3 to 4 minutes. Transfer to the plate with the asparagus and season the vegetables to taste with salt and pepper.

Serve

Transfer the pizzette wedges and vegetables to individual plates. Serve the remaining pesto on the side.

Kids Can!

Tear the mozzarella.
Spread the pitas with the pesto.
Spread the flatbreads with the pesto.
Add the pizzette toppings.
Snap the ends off the asparagus.

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