Green Pesto Pizza

with asparagus, peas and tomatoes

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 oz. Peas
  • 5 oz. Asparagus
  • Info
    3 Tbsp. Basil Pesto
  • Info
    3 oz. Shredded Mozzarella
  • 1 Roma Tomato
  • Info
    2 Naan Flatbread

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    618
  • Carbohydrates
    72g
  • Fat
    27g
  • Protein
    25g
  • Sodium
    1706mg

Recipe Steps

  • 1

    Prep

    Chop asparagus into 1 inch pieces Slice roma tomato into rounds

  • 2

    Make Pesto Sauce

    In a bowl, combine pesto and 1 tsp olive oil. Set aside.

  • 3

    Toast Flatbread and Cook Vegetables

    In a 400 degree oven, toast flatbread for 6 minutes.

    In a medium nonstick pan over medium high heat, add 1 tsp olive oil. Add asparagus and cook 3-4 minutes or until slightly softened. Add peas, ¼ tsp salt and a pinch of pepper.

  • 4

    Bake Flatbread

    Build flatbread by placing half the cheese on the bread. Top with tomatoes then vegetable mixture. Top with remaining cheese and toast in oven for 4 minutes or until cheese is melted.

  • 5

    Finish The Dish

    Drizzle with basil sauce.

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