Lemon-Garlic Flatbread
Ingredients:
Flatbread Crust:
3 cups flour
1 cup warm water
3 tbsp Garlic & Herb EVOO
1 tbsp Parmesan Asiago Dipper
2 tsp Roasted Garlic Sea Salt
Pesto:
2 cups packed baby arugula
1 cup packed basil leaves
⅔cup grated parmesan
3 tbsp walnuts
3 garlic cloves, minced
½ cup Garlic & Herb EVOO(or to taste)
3 tbsp Meyer Lemon Balsamic
1 tsp Roasted Garlic Sea Salt
Toppings:
3 cups arugula, tossed in Meyer Lemon White Balsamic
¼ red onion, diced
4 slices prosciutto
½ cup crumbled goats cheese or feta
Directions:
In the bowl of a stand mixer fitted with a dough hook, mix together flour, salt, and dipper. Add water and oil. Scrape down sides to make sure all flour is combined. Knead for 2-3 minutes. Set aside.
In a food processor, combine arugula, basil, walnuts, and garlic. Pulse until finely chopped. Add salt, parmesan, and Meyer Lemon White Balsamic. Blend, scraping side soften, until a rough paste forms. Slowly drizzle in olive oil. Add more olive oil and salt to taste. Set aside
Spread pesto onto both flatbreads, then add toppings. Serve with an extra drizzle of balsamic and enjoy! onto a baking sheet and brush with olive oil. Bake for 20-25 minutes, until crust is just beginning to brown. Set aside and allow to cool slightly.
Spread pesto onto both flatbreads, then add toppings. Serve with an extra drizzle ofbalsamic and enjoy!
