Spring Vegetable Flatbread Recipe

Name: Spring Vegetable Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Arugula; 2 cloves Garlic, Chopped; 1/4 cups Raw Almonds; 1/4 cups Freshly Grated Parmesan, Plus More For Garnish; 1 pinch Coarse Salt And Freshly Ground Pepper; ⅓ cups Extra-virgin Olive Oil, Plus 1 Tablespoon, Divided Use; 1 whole Large Shallot, Thinly Sliced; 2 whole Whole Wheat Flatbreads (from The Store); 1/2 bunches Asparagus, Ends Trimmed Off And Remaining Stalks Peeled With A Vegetable Peeler Into Ribbons; 6 whole Artichoke Hearts (from A Jar), Rinsed Of The Oil And Leaves Separated; 1/2 cups Frozen Peas, Thawed; 4 whole Radishes, Thinly Sliced; 1 cup Mozzarella Cheese

Servings: persons

3 cups Arugula
2 cloves Garlic, Chopped
1/4 cups Raw Almonds
1/4 cups Freshly Grated Parmesan, Plus More For Garnish
1 pinch Coarse Salt And Freshly Ground Pepper
⅓ cups Extra-virgin Olive Oil, Plus 1 Tablespoon, Divided Use
1 whole Large Shallot, Thinly Sliced
2 whole Whole Wheat Flatbreads (from The Store)
1/2 bunches Asparagus, Ends Trimmed Off And Remaining Stalks Peeled With A Vegetable Peeler Into Ribbons
6 whole Artichoke Hearts (from A Jar), Rinsed Of The Oil And Leaves Separated
1/2 cups Frozen Peas, Thawed
4 whole Radishes, Thinly Sliced
1 cup Mozzarella Cheese

1
Preheat oven to 400 F.
2
In a food processor, combine the arugula, garlic, almonds, parmesan, salt and pepper.
3
With the motor running, add 1/3 cup of oil in a thin stream and continue processing until you have a nice pesto consistency.
4
Set aside.
5
Heat the remaining tablespoon of oil in a small skillet over medium high.
6
Add the shallots and saute until they soften and brown slightly, 5 minutes.
7
Remove from heat and set aside.
8
Put your flatbreads on a baking stone or sheet.
9
Spoon the pesto evenly over the flatbreads.
10
You may have leftovers depending on how heavy handed you are with the spreading.
11
Or you may have too little if you got lick happy in the kitchen.
12
Evenly layer the shallots over the flatbreads.
13
Then add the asparagus ribbons.
14
I really like asparagus ribbons.
15
They make me giggle.
16
Follow with the artichoke hearts.
17
Then sprinkle on the peas.
18
Then layer on the radishes.
19
Then add the cheese.
20
Then you throw the flatbreads in the oven and bake 10-15 minutes, or until the cheese is browned and bubbly and youre doing the pee pee dance youre so excited.
21
Garnish with more Parmesan if you like, slice and inhale with a drink of your choice!

1697

kcal

Calories

181

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups Arugula, 2 cloves Garlic, Chopped, 1/4 cups Raw Almonds, 1/4 cups Freshly Grated Parmesan, Plus More For Garnish, and more.

Yes, Spring Vegetable Flatbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spring Vegetable Flatbread

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