Zesty Pea Pesto Flatbread
This fresh and vibrant Pea Pesto Flatbread recipe is perfect for a quick and flavorful meal. The base is a homemade pesto made with Libby's Sweet Peas blended with pine nuts, basil, parmesan cheese, olive oil, garlic and lemon juice. Spread this smooth savory pesto over a flatbread, then top with creamy slices of mozzarella and juicy Campari tomatoes. Enjoy this simple yet satisfying dish that's perfect for any occasion.
SERVINGS
4
PREP TIME
10 Min
COOK TIME
10 Min
Ingredients
1 can (15 oz.) Libby's Canned Sweet Peas, drained
1 cup basil leaves
1/4 cup grated parmesan cheese
1 cup pine nuts
2 cloves garlic
1/4 cup olive oil
2 tablespoons lemon juice
4 small flatbreads
4 ounces ball of fresh mozzarella cheese, sliced into 1/4" pieces
4 Campari tomatoes, sliced
(Optional): 1 teaspoons crushed red pepper flakes
1 can (15 oz.) Libby's Canned Sweet Peas, drained
1 cup basil leaves
1/4 cup grated parmesan cheese
1 cup pine nuts
2 cloves garlic
1/4 cup olive oil
2 tablespoons lemon juice
4 small flatbreads
4 ounces ball of fresh mozzarella cheese, sliced into 1/4" pieces
4 Campari tomatoes, sliced
(Optional): 1 teaspoons crushed red pepper flakes
Instructions
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- In a food processor, add peas, basil, parmesan cheese, pine nuts, garlic, olive oil, and lemon juice. Blend until smooth.
- Lay flatbreads on prepared baking sheet. Spread pesto on each flatbread. Top with mozzarella and tomato slices.
- Bake 7-10 minutes, until edges are slightly browned.
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- In a food processor, add peas, basil, parmesan cheese, pine nuts, garlic, olive oil, and lemon juice. Blend until smooth.
- Lay flatbreads on prepared baking sheet. Spread pesto on each flatbread. Top with mozzarella and tomato slices.
- Bake 7-10 minutes, until edges are slightly browned.
