Pesto pizzette with roasted red peppers and fresh mozzarella

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

Pesto pizzette with roasted red peppers and fresh mozzarella

Soy-Free, Mediterranean, Vegetarian

2 Servings, 710 Calories/Serving

15 Minutes

Inspired by the simple yet robust food he savored in Naples, Italy, Test Kitchen Sous Chef Josh Liebeskind turns a simple pizza dinner into a delectable meal.

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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
  • 4 round whole grain flatbreads
  • Sunbasket basil pesto (EVOO - walnuts - basil - garlic - kosher salt - black pepper)
  • 10 ounces organic asparagus
  • ¼ pound organic cremini or other button mushrooms
  • ¼ pound organic grape or cherry tomatoes

Nutrition per serving

Calories 710, Total Fat 47g (60% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 750mg (33% DV), Total Carb. 51g (19% DV), Fiber 8g (29% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 23g
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.


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.
On a sheet pan [2 sheet pans], place the flatbreads side by side and brush the edges lightly with oil. Spread two-thirds of the pesto evenly over the flatbreads, 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 flatbreads bake, 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.


Transfer the pizzette wedges and vegetables to individual plates. Serve the remaining pesto on the side.
Kids Can!
  • Tear the mozzarella.
  • Brush the flatbreads with oil.
  • Add the pizzette toppings.
  • Snap the ends off the asparagus.