Pesto veggie flatbread
1025 cals, 37p, 110c, 42f (per meal)
4 pepper(s) (80g)
1 tbsp (15mL)
1 tsp (5mL)
1 large (126g)
1 tbsp (15mL)
2 tbsp (31g)
1 oz (28g)
1/2 can(s) (220g)
1 tbsp (15mL)
1 clove (3g)
1/2 clove(s) (28g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Set oven to broil. Toss shallot, peppers, balsamic vinegar, just half of the oil, and some salt and pepper on a baking sheet. Broil for 3-5 minutes until veggies are soft and charred on the edges. Set aside.
2
Combine garlic, beans, lemon juice, remaining oil, water and some salt to a medium bowl. Mash with the back of a fork until creamy.
3
Add naan to a baking sheet and broil 1-2 minutes until slightly crisp.
4
Transfer naan to a work surface and spread the mashed bean mixture on top. Top with veggies, goat cheese, and pesto. Slice and serve.