Grilled Vegetable Flatbread

MKLibrary
September 12, 2020
151

This grilled vegetable flatbread is inspired by San Fransisco's strong Italian food heritage. Throw in a brilliant salsa verde and grilled asparagus, and this non-traditional pizza becomes every veggie lovers' dream.

4
Salsa Verde:
1/2 cup Parsley leaves and thin stems ( lightly packed )
1/4 cup Basil fresh ( lightly packed )
1/4 cup Tarragon fresh ( lightly packed )
1 tbsp Lemon zest
2 tbsp Lemon juice ( Fresh )
1 clove Garlic ( Smashed )
1 1/2 tbsp Capers ( Rinsed and drained )
2 Anchovies Fillets ( Optional )
2 pinches Red pepper flakes ( More or less to taste )
3/4 cup Olive oil ( Plus more for brushing flatbread )
1 Pinch Kosher salt ( To taste )
1 Pinch Black pepper ( Freshly ground, to taste )
Flatbread:
2 Zucchini ( Sliced diagonally 1/3-inch thick )
1/2 pound Asparagus ( Tough ends snapped off )
1 Red Onion ( Sliced 1/3-inch thick )
1 pound Pizza dough ( Ball of fresh or frozen dough, thawed and room temperature )
8 oz Ricotta Cheese Skim

Visit MK Library for the original recipe and a complete list of instructions.


See the full directions on my site
Nutritions

Calories
788

Sodium
712mg
29% DV

Fat
48g
75% DV

Protein
23g
47% DV

Carbs
62g
21% DV

Fiber
6g
25% DV