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20 minutes
One pot wonder

Pesto & Bocconcini Naan Pizzas

with Cherry Tomatoes, Baby Greens & Balsamic Glaze Drizzle

Cooking time

20 minutes




520 /serving

Naan pizza never gets a no from the kids, especially when the toppings keep to the classic Italian tradition. You’ll slather each pliant doughy base with tomato sauce, followed by a layer of basil pesto for extra herby, garlicky punch. Next, toss on two types of cheese for the win: Grana Padano imparts a salty edge, while bocconcini is cushiony and creamy. Tangy cherry tomatoes, baby greens and a drizzle of balsamic glaze takes it over the top.

We will send you:

  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 75ml Basil pesto
  • 280g Cherry tomatoes
  • 30g Balsamic glaze
  • 15ml White balsamic vinegar
  • 100ml Tomato sauce
  • 100g Bocconcini
  • 25g Grana Padano (contains rennet)
  • 4 Naan

Contains: Eggs, Milk, Sulphites, Cashews, Pine nuts, Wheat

You will need:

Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
22 g
Saturated Fat
7 g
1140 mg
Total Carb
66 g
11 g
17 g
5 g
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Mise en place
Preheat the oven to 400°F. Halve the tomatoes. Halve the bocconcini; thinly slice crosswise.
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Assemble & bake the pizzas
Place the naan on a lined sheet pan. Spread the tomato sauce over in an even layer. Spread the pesto over in an even layer. Top with the bocconcini and Grana Padano. Bake, 10 to 14 min., until the edges of the naan are golden brown.
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Dress the tomatoes
Meanwhile, in a medium bowl, combine the tomatoes, vinegar and a drizzle of olive oil; generously season with S&P.
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Finish & serve
Transfer the pizzas to a cutting board and slice into wedges. In a medium bowl, make the salad by combining all but a handful of the baby greens and ½ the tomatoes. Divide the pizzas and salad between your plates. Drizzle the pizzas with the balsamic glaze and top with the remaining baby greens and tomatoes. Bon appétit!