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
Preheat oven to 400°F.
For the pesto
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
Place the shaved asparagus, radishes, peas, and lemon zest in a small bowl and toss with 1 tablespoon olive oil.
Spoon the pesto evenly over the flatbreads. Scatter the veggies over the pesto.
Then dollop small spoonfuls of ricotta over the top.
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/