Pea Pesto Flatbreads
Pea Pesto Flatbreads
This fresh and vibrant flatbread recipe is perfect for a quick and flavorful meal. The base is a homemade pesto made with Libby's Sweet Peas, basil, parmesan cheese, pine nuts, garlic, and a hint of lemon, blended to a smooth, savory spread. This pea pesto is generously spread over flatbreads, then topped with creamy slices of fresh mozzarella and juicy Campari tomatoes. Baked until the edges are golden and the cheese is perfectly melted, this dish offers a delightful combination of textures and flavors. Garnish with extra basil leaves for a fresh finish, and enjoy a simple yet satisfying dish that's perfect for any occasion.
SERVINGS
3
PREP TIME
10 Min
COOK TIME
10 Min
Ingredients
3 to 4 Campari tomatoes
4 ounces ball of fresh mozzarella cheese (sliced into ¼-inch rounds)
3 small flatbreads
1 can Libby's Sweet Peas (drained and rinsed)
1 cup loose-packed basil (save a few leave for garnish)
1/4 cup grated parmesan cheese
3 cups pine nuts
2 cloves garlic
1 1/2 tablespoon olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
Salt and pepper (to taste)
(Optional): 1 teaspoons crushed red pepper flakes
3 to 4 Campari tomatoes
4 ounces ball of fresh mozzarella cheese (sliced into ¼-inch rounds)
3 small flatbreads
1 can Libby's Sweet Peas (drained and rinsed)
1 cup loose-packed basil (save a few leave for garnish)
1/4 cup grated parmesan cheese
3 cups pine nuts
2 cloves garlic
1 1/2 tablespoon olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
Salt and pepper (to taste)
(Optional): 1 teaspoons crushed red pepper flakes
Instructions
Preheat the oven to 450°F.
In a food processor, combine peas, basil, parmesan cheese, pine nuts, garlic, olive oil, lemon zest and juice , salt, pepper, and red pepper flakes, if preferred.
Process in short bursts until everything is well combined, about 30 seconds.
Spread the pesto on the flatbread.
Top with thinly sliced mozzarella cheese and sliced tomatoes.
Bake for 7-10 minutes, or until the edges of the flatbread are slightly browned.
Preheat the oven to 450°F.
In a food processor, combine peas, basil, parmesan cheese, pine nuts, garlic, olive oil, lemon zest and juice , salt, pepper, and red pepper flakes, if preferred.
Process in short bursts until everything is well combined, about 30 seconds.
Spread the pesto on the flatbread.
Top with thinly sliced mozzarella cheese and sliced tomatoes.
Bake for 7-10 minutes, or until the edges of the flatbread are slightly browned.
