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
Instructions
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Preheat the oven to 450°F.
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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.
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Process in short bursts until everything is well combined, about 30 seconds.
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Spread the pesto on the flatbread.
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Top with thinly sliced mozzarella cheese and sliced tomatoes.
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Bake for 7-10 minutes, or until the edges of the flatbread are slightly browned.