A bright, fresh spin on flatbread pizza using the best of spring produce. Asparagus, peas, mint, and lemon zest top basil pesto and bake into a crispy pie.
Servings2to 4 servings
6scallions(about 1 bunch)
1 1/3cupsasparagus(tough ends snapped off, cut into 1-inch lengths)
2teaspoonsextra-virgin olive oil
2/3cupfresh or frozen English peas(thawed)
Two 8x10-inch pieces whole-wheat or white lavash bread
3to 4 ounces fresh goat cheese
2tablespoonschopped fresh mint
Preheat oven to 450 degrees F with the rack on the lowest level.
Cut off the dark green ends of the scallions and save for another use (veggie stock?) or discard. Cut the scallions in half lenghwise and then into 2-inch lengths.
Set a medium skillet over medium-high heat and add the olive oil. Add the scallions and saute until slighly tender, about 2 minutes. Add the asparagus and saute for a minute, then add the peas and pinch of salt and continue to cook just until the vegetables no longer taste raw but still have a bite (a minute or 2). Remove from heat.
Lay the 2 lavash breads on a large baking sheet and spread the pesto evenly over them to the very edges. Distribute the vegetables over the pesto. Break apart the goat cheese and scatter it over the vegetables (adjust amount to your liking). Bake the pizzas until slightly crispy and golden brown around the edges, about 7 minutes.
Remove from oven and zest about half of the lemon over the top of the pizzas. Scatter with fresh mint. Cut into squares.