A bright and fresh spin on a flatbread pizza. Whole wheat naan is covered in a spring pea pesto and then topped with asparagus, caramelized onions and fresh mozzarella. It’s mega spring flavor for a super easy and delicious meal!
It’s Friday y’all!! Can I get an hallelujah?! The weekend looks like it’s set up to be gorgeous weather and I’m so excited to get down and dirty with some spring planting. Growing up we were always surrounded by flowers, plants, fruit trees and gardens full of veggies, thanks to my mom’s insanely green thumb. Her hobby (and mad skill) has always peeked my interest. And now that I have a couple years of steady practice of planting things, killings things, trying to revive things, under my belt, I’ve come to realize I REALLY enjoy gardening. Not just the actual work part of it, but there’s something about being surrounded by plants and colorful flowers that brings a happy comfort to my soul.
I’ve found gardening to be incredibly helpful for a little self-care where I can shut out social media and work, and just be present while gardening. And sometimes you just need to shut down and shut out all of life’s happenings so you can come back to life a bit more revived, ya feel?
Self-care can look like a lot of things, whether it be a movie on a couch, a good book, a bath, or just chilling with some friends or loved ones with a tasty pizza. Whatever self-care looks like for you, it’s incredibly important for health to tend to the mind and soul. So in honor of self-care and glorious springtime weather, I’m sharing with you this beautiful and ridiculously delicious Spring Pea Pesto Flatbread Pizza.
Nothing would make me happier than to feed this pizza to everyone in the entire world. Because OH MY GOODNESS. It’s so tasty! There’s something about the the flavors of the pea pesto with the asparagus and luscious caramelized onions and melty mozzarella piled on top of a crisp flatbread that is just to die.
How to Caramelize Onions
To be honest, I feel like putting caramelized onions on anything is almost like cheating. It’s for real the tastiest thing ever. Here’s how you do it:
- Heat EVOO over medium heat in a saute pan or cast iron.
- Add the onions and spread out evenly.
- Cook, stirring constantly, for 2 to 3 minutes until just softened.
- Turn heat down to medium-low and continue to cook the onions, stirring every few minutes to ensure even caramelizing, for about 20 to 30 minutes. They should be very soft and a dark golden brown.
- Remove the onions from the pan. Store in airtight container in the fridge for up to 4 days. Or keep in the freezer for up to 3 months.
Let’s Talk About This Pea Pesto!
Why peas in a pesto? For one it’s spring and they’re delicious. They add creaminess and a little sweetness to the pungent herby flavor of the herbs. Two, peas get a bad wrap in diet culture land, so I want to set the record straight. This underrated protein and fiber rich legume is an easy way to add flavor, color and loads of vitamins and nutrients. It’s a great starchy carb, which carbs are the body’s primary source of energy (aka not the enemy), with vitamins A, C and K, B vitamins, manganese and iron.
Peas are an amazing addition to a balanced diet and can be used in many ways! Add to:
- Soups
- Salads
- Hummus
- Spreads
- Stir-frys
- Pasta dishes
- On it’s own as a side
- Dips
- And of course, this pesto!
This pea pesto dip works great as a spread for toast or crostini, a veggie dip, a quick pasta sauce and even served over fish or cooked veggies. And my personal fav – use it as a pizza sauce for a different and fun spring flavor!
What You’ll Need for Spring Pea Flatbread Pizza
- Peas: use fresh (blanched) or frozen (thawed)
- Fresh garlic clove
- Fresh basil
- Lemon juice
- Pecorino cheese
- Walnuts
- EVOO
- Whole wheat or regular naan
- Red onion
- Asparagus
- Fresh mozzarella
If you make this Spring Pea Pesto Flatbread Pizza with Asparagus and Caramelized Onions make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
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Spring Pea Pesto Naan Pizza with Asparagus and Caramelized Onions
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 hour
- Yield: About 4 Servings 1x
- Category: Main
Description
A bright and fresh spin on a flatbread pizza. Whole wheat naan is covered in a spring pea pesto and then topped with asparagus, caramelized onions and fresh mozzarella. It’s mega spring flavor for a super easy and delicious meal!
Ingredients
For the pea pesto:
1c. peas, either fresh (blanched) or frozen (thawed)
1 clove garlic
1 cup fresh basil
1/2 lemon, juiced
1/4 c. pecorino, shredded
2 Tbsp. toasted walnuts
Pinch of salt
1/3 c. EVOO
For the naan pizza:
4 whole wheat flatbreads/naan
1 Tbsp. + 1 tsp. EVOO
1 large red onions, thinly sliced into half moons
1 bunch asparagus, cut into 1 in. pieces
12 oz. fresh mozzarella, torn into pieces
Instructions
Preheat oven to 425 degrees.
To make the pea pesto, add the peas, garlic, basil, lemon, pecorino, walnuts and salt. Pulse until coarsely chopped. With the food processor running, slowly drizzle in the EVOO. Blend until everything is evenly incorporated and smooth. Set aside.
Heat 1 Tbsp. EVOO over medium heat in a saute pan or cast iron. Add onions and cook, stirring constantly, for 1 to 2 minutes until softened. Turn heat down to medium-low and continue to cook the onions, stirring every few minutes to ensure even caramelizing, for about 20 to 30 minutes. They should be very soft and a dark golden brown. Remove the onions from the pan and wipe out pan.
Add remaining 1 tsp. EVOO to the pan and warm over medium high heat. Add the asparagus and saute until tender, stirring frequently, about 5 minutes. Remove from pan and set aside.
Line 2 baking sheets with parchment. Place flatbreads on the prepared sheets, divide pesto between them and spread evenly. Top with caramelized onions, asparagus and mozzarella. Place in the oven and bake for 10 to 15 minutes.
Notes
Pesto can be made up to a week in advance. Store in the fridge in an airtight container.
Keywords: pizza, peas, pea pesto, spring recipe, easy recipe, vegetarian, asparagus, caramelized onions
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