Spring Vegetable Pesto Flatbread

Spring Vegetable Pesto Flatbread

  By admin@mindvolt.com  ,

February 23, 2016

Spring Vegetable Pesto Flatbread


1Preheat the oven to 400°F.

2Place the arugula, parmesan, almonds, Mrs. Wages® Roasted Onion Potato Seasoning Mix and garlic in a food processor. Cover and pulse until chopped. While processing, slowly add 1/3 cup oil continue processing until smooth.

3In a small skillet, sauté shallot in remaining oil until tender.

4Place naan on an ungreased baking sheet. Spread prepared pesto evenly over the two flatbreads. Layer the shallot, asparagus, artichoke hearts and radishes. Top with peas; sprinkle with mozzarella cheese.

5Bake for 14-16 minutes or until cheese is melted and lightly browned. Cut each flatbread into 6 pieces. Serve warm.


3 cups arugula, stems removed

1/2 cup grated Parmesan cheese

1/4 cup almonds

2 Tbsp Mrs. Wages® Roasted Onion Potato Seasoning Mix

2 garlic cloves, minced

1/3 cup plus 1 Tbsp olive oil, divided

1 large shallot, thinly sliced

1 package (8.8 oz) tandoor baked naan

12 spears asparagus, ends and tips trimmed; peel into ribbons

1 cup quartered artichoke hearts, drained

3 medium radishes, thinly sliced

1/3 cup frozen peas, thawed

1 cup finely shredded mozzarella


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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