Spring Vegetable Flatbread
Try this new springtime special! The ginger in the purée and arugula on top add a unique, spicy bite. Make it your own by substituting pesto for the base and add any of your favorite spring vegetables for toppings
Heat oven to 425F. While oven is preheating, fill a small saucepan with water and bring to a boil. Add carrots and boil until you can easily stick a fork through. Drain and set aside to cool.
In a small sauté pan, heat 1 Tbsp olive oil and add garlic, ½ tsp salt and ½ tsp pepper. Once you can smell the garlic, add the sliced onions and turn heat to medium. Stir the onions and garlic for 2-3 minutes and then turn the heat to low to let the onions caramelize for 20 minutes, stirring occasionally.
Spread asparagus onto a sheet pan and drizzle 1 Tbsp olive oil and sprinkle ½ tsp salt and ½ tsp pepper. With clean hands, toss to coat the asparagus.
Halve and then quarter each pepper, removing the seeds. Slice each quarter into 1/3- to ½-inch thick slivers. Place them into a baking pan. Drizzle 1 Tbsp olive oil and sprinkle ½ tsp salt and ½ tsp pepper.
Place the asparagus and bell pepper into the oven. Roast for about 15-20 minutes, or until you are able to pierce through the vegetable skins’ with a fork. Remove from oven and let cool.
Once asparagus and red bell peppers are cooled, cut into 1’’ pieces.
Spread the ginger puree evenly onto each pizza dough. Top with caramelized onions, roasted bell peppers and asparagus. Crumble 1 oz of goat cheese over each pizza. Place in oven at 425F for 20-25 minutes until the crust is golden brown on the outside and crispy.
Sprinkle 1 cup of fresh arugula over each pizza and squeeze lemon juice on top of arugula.