Spring Vegetable Flatbread | Mrs. Wages

Spring Vegetable Pesto Flatbread

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By , Mrs. Wages® Test Kitchen

  

Spring Vegetable Flatbread | Mrs. Wages

Ingredients

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

Directions

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.

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