Chargrilled Mediterranean vegetables with a fresh pesto and Philadelphia cream cheese filling, served in a crisp, oven baked Panozzo. Perfect for lunch menus and grab and go offers. Recipe to be enjoyed as part of a healthy, active lifestyle.
Chargrilled Mediterranean Vegetable & Pesto Panozzo With Philadelphia®
- 13min
- Serves 1
120 g Biga Neapolitan Pizza Dough Ball (see base recipe)
20 g parsley leaves
160 g basil leaves
250 g pomace oil
2 cloves garlic
10 g fine salt
25 g parmesan (grated)
25 g sunflower seeds
60 g Philadelphia Original
15 g pesto
100 g mix chargrilled mediterranean veg (courgette, peppers, aubergine, onions etc)
15 g wild rocket
15 g pesto (to drizzle)
10 g toasted sunflower seeds
1
Stretch the dough ball out into an oval shape and fold in half and cook in a hot pizza oven for 1 minute (or 3 minutes in a 300 degree combi oven / speed high 5 convection) until puffed and charred.
2
Set up a high-speed commercial blender or processor. Add all 20 g of picked parsley, exactly 1/3 portion of the picked basil (~50 g), and all remaining pesto ingredients (250 g pomace oil, 2 garlic cloves, 10g salt, 25 g parmesan, and 25 g sunflower seeds).
3
Blitz the mixture on full speed for exactly 30 seconds until smooth, uniform, and emulsified.
4
Add the final 2/3 portion of the picked basil leaves (~100 g) and pulse or blitz briefly until the leaves are chopped but retain texture and vibrant green definition. Do not over-process to avoid oxidation.
5
Prior to assembly, blend 1/3 portion of your prepared house pesto into 2/3 portion of Philadelphia cream cheese until smoothly integrated. Adjust this ratio dynamically to required kitchen taste if a more vibrant or milder profile is desired.
6
Spread the prepared Pesto-Philadelphia blend smoothly over the base of the sliced Panozzo. Lay warm, seasoned chargrilled Mediterranean vegetables generously over the spread.
NutritionAmount (per portion)
kJ/Kcal1531 kJ / 365.9 kcalFat20.7gCarbs35.1gProtein13.2gSaturated Fat4.8gSodium1.2gSugars3.9gDietary Fibre3.3g
