Summer Vegetable Flatbread

INGREDIENTS
Watercress Pesto
  • 2 cups watercress
  • 1 cup spinach
  • 1 clove garlic
  • 1 cup extra virgin olive oil
  • 1 tsp kosher salt
  • 1/4 lemon, juice only
  • 2 tbsp parmesan cheese
Flatbread
  • 1 lavash crust
  • ½ zucchini, sliced ¼ inch thick
  • ½ cup extra virgin olive oil
  • 1 tsp dry oregano
  • 1 tsp garlic powder
  • 2 tsp kosher salt
  • 6 cherry tomatoes
  • ¼ cup ricotta cheese
  • 2 tbsp parmesan cheese
  • 3 tbsp watercress pesto
DIRECTIONS

Watercress Pesto

  1. Combine all ingredients in a blender and puree until smooth

 Flatbread

  1. Preheat oven to 350 degrees
  2. Season the zucchini and tomatoes with half of the olive oil, oregano, garlic powder and salt
  3. Arrange the zucchini and tomatoes on a sheet pan and bake for 15-20 minutes until the zucchini are slightly caramelized
  4. Arrange the tomatoes and zucchini evenly over the lavash crust
  5. Place small dollops of ricotta in the areas where the crust is showing
  6. Sprinkle the flatbread with parmesan and olive oil and place in the oven
  7. Bake for 10-15 minutes until crispy
  8. Remove from oven and drizzle watercress pesto over the top of the flatbread.
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