Ingredients
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For the Lemony Pea Pesto:
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1 cup fresh or thawed frozen peas
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1/3 cup plus 2 tablespoons extra virgin olive oil
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1/3 cup walnut pieces
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2 coarsely chopped garlic cloves
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1 ounce fresh basil leaves
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Juice of 1/2 lemon (about 2 tablespoons)
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Salt and pepper, to taste
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For the Flatbreads:
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4 naan-style flatbreads (about 8-inches long)
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1 cup roughly chopped cooked chicken
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1/4 cup diced sun-dried tomatoes
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1 six-ounce block Roth® Dill Havarti Cheese, shredded
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8 to 12 asparagus spears, ends trimmed
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Crushed red pepper flakes, for garnish, optional
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Fresh basil, for garnish, optional
Method
- Heat oven to 400°F.
- Make the pesto. In a food processor or blender, process peas, olive oil, walnuts, garlic, 1 ounce basil leaves and lemon juice until texture is smooth but slightly grainy. Season with salt and pepper. Set aside.
- Place flatbreads on a parchment-lined baking sheet. Top each flatbread with 2 heaping tablespoons pesto; spread evenly over bread. Divide chicken, sundried tomatoes and Dill Havarti Cheese evenly among the flatbreads. Top each with 2 to 3 asparagus spears.
- Bake 18 to 20 minutes or until cheese is bubbly and flatbread edges are golden.
- Garnish with crushed red pepper flakes and basil, if desired. Serve warm.