Pesto & Green Veg Flatbread with Burrata

Pesto & Green Veg Flatbread
with Burrata





Prep Time: 15 Min
Cook Time: 10 - 15 Min

Yields: 6 / 8 Pieces

WHAT YOU NEED

• 300g Multigrain Flatbread
• EVOO
• 5+ Tsp. Prepared Green Pesto
• Pepperoncini In Oil
• 1 1/2 C Broccoli Florets
• 1/2 Bunch Asparagus, ends trimmed and chopped
• 1/2 Zucchini, (approx 1/2 C) , sliced thinly in to half moons
• 1 Shallot, halved & sliced
• 2 Green Onions, thinly sliced & separated light & dark
• Handful Fresh basil, rolled & sliced thin (Chiffonade)
• Feta Cheese
• Arugula Micro Greens
• Burrata 
• Himalayan Salt & Cracked Pepper
• Balsamic Reduction

DIRECTIONS

• Bring a pot of cold water to a boil and once boiled, drop in your broccoli florets. After 3 minutes, drop in your asparagus and continue for 2 minutes. Strain the bright green veggies in to a prepared ice bath to stop their cooking. Let them sit in the ice bath for about a minute before straining and drying.
• Preheat your oven to 425 F
• Start by drizzling the flatbread with EVOO and dropping your pesto around the flatbread. Use a basting brush to brush the pesto around the flatbread, leaving a little space around the edge for a crust. Next, spoon over desired amount of pepperoncini in oil, and spread that around to coat the flatbread as well. Place your broccoli florets, asparagus, sliced zuccs, shallots, and light green portions of green onions around the flatbread. Sprinkle some crumbled feta over the flatbread as well.

• Place the flatbread directly on the rack for a super crispy crust. I put mine on a parchment lined baking sheet and still found it got nice and crispy edges but retained some softness throughout the middle. Bake for 8 - 12 minutes, until edges are golden brown and feta is lightly browned. Remove from the oven, season with a good pinch of salt, and set on to a wire cooling rack until it's cool enough to handle.
• Slice the flatbread in to 6 or 8 pieces. Tear apart burrata and place it sporadically  around the the sliced flatbread, seasoning with salt & cracked pepper, followed by garnishing with the darker portions of green onions and arugula micro greens. 
• Serve with balsamic reduction if desired. I thought it paired beautifully :) ENJOY

HAPPY VEG