Spring Vegetable Flatbread with Basil Pesto
 
Prep time
Cook time
Total time
 
A Spring Vegetbale Flatbread topped with a homemade basil pesto, shaved asparagus, peas, radishes, and lemon zest
Author:
Recipe type: Pizza
Serves: 2-4 servings
Ingredients
Pesto
  • 2 cups packed basil leaves
  • 1 clove garlic
  • 2 tablespoons pine nuts
  • ¼ cup grated parmesan
  • ⅓ cup extra virgin olive oil
  • salt and pepper to taste
Flatbread
  • 1 large flatbread or naan bread, or 2 medium sized
  • ½ cup ricotta cheese
  • 5 large asparagus spears, ends trimmed and peeled with a vegetable peeler
  • 5 radishes, thinly sliced
  • ¼ cup peas
  • 1 tablespoon olive oil
  • zest from one lemon
Instructions
  1. Preheat oven to 400°F.
For the pesto
  1. In a food processor or blender, combine the basil, garlic, pine nuts, and cheese. Pulse until coarsely chopped. Drizzle in the olive oil and blend until smooth. Season with salt and pepper.
For the flatbread
  1. Place the shaved asparagus, radishes, peas, and lemon zest in a small bowl and toss with 1 tablespoon olive oil.
  2. Spoon the pesto evenly over the flatbreads. Scatter the veggies over the pesto.
  3. Then dollop small spoonfuls of ricotta over the top.
  4. Place the flatbread on a large baking sheet and bake for 12-15 minutes or until the flatbread is crisp. Remove from the oven, serve immediately, and enjoy!
Recipe by SoFabFood at https://sofabfood.com/spring-vegetable-flatbread-basil-pesto/