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Pesto Flatbreads with Asparagus, Shiitake Mushrooms & Artichokes

by Judy

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This post may contain affiliate links.

Yummy Pesto Flatbreads with Asparagus, Shiitake Mushrooms & Artichokes use Naan bread for a quick shortcut.  Top the Naan with with pesto, burrata (or mozzarella), asparagus, shiitake mushrooms or artichoke hearts (or all three).

The slightly tangy Meyer Lemon Pesto is a nice compliment to the asparagus, mushrooms and artichokes. However, if you’d like a more traditional pesto sauce I can’t recommend enough my favorite pesto recipe of all time.  You can find that recipe here.   I used individual Naan bread and since they’re smaller I didn’t combine all three veggies on one piece of Naan but you can certainly do that if you like.  The combo of veggies is delicious!

I had leftover pesto, veggies and burrata so I tossed them up with some pasta for another tasty option.   That’s was really, really good too!

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Pesto Flatbreads with Asparagus, Shiitake Mushrooms & Artichokes

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  • Author: Judy

Ingredients

Scale
  • Store bought Naan (Individual size or larger ones)
  • 1 bunch Asparagus, trimmed
  • 1 8oz. pkg. frozen artichoke hearts, defrosted
  • 1 8oz. pkg. sliced shiitake mushrooms
  • Meyer Lemon Basil Pesto or Pesto
  • 1 ball Burrata (or sub fresh mozzarella)
  • Olive oil, salt & pepper to drizzle over veggies prior to cooking

Instructions

  1. Preheat oven to 425°
  2. Toss trimmed asparagus and artichoke hearts with a drizzle of olive oil and sprinkle of salt and pepper.  Roast in oven about 8 minutes or grill on grill pan.   Set aside.
  3. Sauté mushrooms in a bit of olive oil until soft and browned.  Set aside.
  4. Top each piece of naan with some pesto, some torn pieces of burrata or mozzarella and vegetables of choice.
  5. Cook on pizza screen for about 4-5 minutes, until warm and cheese begins to melt.

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Related

Filed Under: Appetizers/Snacks, Pasta, Pizza, Plant Based, Plant-Based/Vegan/Vegetarian Tagged With: Pesto, Pizza, flatbread, vegetarian

Previous Post: « Meyer Lemon Basil Pesto
Next Post: Patatas Bravas with Chorizo (Vegan Version) »

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