Summer Veggie Flatbread

What You Need

1 prepared large flatbread, about 12-14 inches
1/3 cup ricotta cheese
1/3 cup fresh basil or asparagus pesto
1/2 tsp crushed red pepper flakes (optional)
3/4 cup monterey jack cheese
1/3 cup quartered cherry tomatoes
5 asparagus spears, trimmed and cut into bite-sized pieces
1/4 cup thinly sliced yellow summer squash
1/4 cup thinly sliced zucchini
2 tbsp chopped bell pepper
2 tbsp chopped fresh basil
2/3 cup fresh arugula
1 tbsp hot honey, for drizzle (optional)

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Prep Time: 10 min
Cook Time: 12 min

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4

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Fresh Asparagus

What You Do

Preheat the oven to 400°F.

Place the flatbread on a baking sheet. Mix the ricotta with the crushed red pepper flakes (if using) and spread over the flatbread. Next, spread pesto over the ricotta.

Add the cheese evenly over the top of the flatbread. Layer the tomatoes, asparagus, squash, zucchini, and bell pepper on top of the cheese.

Place in the oven and bake for 12 minutes. Remove from the oven and top with fresh basil, arugula, and optional hot honey drizzle. Cut into pieces and enjoy.

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