Pea Pesto Flatbreads
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
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.