Roasted Veggie Flatbreads for Simple, Weeknight Meals
by Jenna Weber on May 30, 2013
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Lately Ive been making pesto out of just about anything. This kale version is quickly becoming a favorite. I love kale, especially lacinato {or dinosaur kale} because it has a slightly sweeter taste and is more delicate than curly kale, which can be quite tough and fibrous.
This pesto is great on pasta, of course, but I really love it on these individual sized flatbreads! Roasted summer vegetables and a sprinkle of feta cheese are the perfect finishing touches to this light summer meal.
Now if you were to just glance over this recipe, you might think it looks really long and complicated. I assure you thats not the case! Even if youve never attempted homemade pizza before, you can do this. While your dough rises, make the pesto and roast the veggies. Then, just top the flatbreads and bake! Easy as pie.
Serve these little flatbreads with a light arugula salad and a glass of Sauvignon blanc.
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.