Recipe Ingredients
For the pesto:
- 1 cup of fresh basil leaves
- juice of ½ lemon
- 2 Tbsp. of grated parmesan cheese
- 1 Tbsp. of pine nuts
- 3 Tbsp. of extra virgin olive oil
- Kosher salt and fresh cracked pepper to taste
For the Flatbread:
- 8 slices of premade garlic Naan bread
- 2 cups of heated up Bird’s Eye Sweet Peas, roughly chopped
- 24 thin slices of Galbani Buffalo Mozzarella
- 1 cup of shredded parmesan cheese
- Kosher salt and fresh cracked pepper to taste
Recipe Directions
- Preheat the oven to 425°.
- For the Pesto: Add the basil, lemon juice, grated parmesan cheese and pine nuts to a food processor and pulse 6 to 8 times.
- Next, slowly drizzle in the olive oil while on high speed. Adjust the seasonings with salt and pepper and set aside.
- To Assemble: Cover the bottom of 1 naan bread with a small amount of the heated up and roughly chopped peas as the base. Next, add on 3 slices of buffalo mozzarella and then a few dollops of pesto. Season with salt and pepper and finish with a small amount of shredded parmesan cheese.
- Place on a sheet pan lined with parchment paper and bake for 6 to 8 minutes.
