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