Roasted Vegetable Flatbread

Ingredients

• 1 lb whole wheat pizza dough
• 1 yellow squash, sliced
• 1 cup grape tomatoes
• 1 cup broccoli florets
• 1/2 lb asparagus, rinsed, ends removed and chopped largely
• 1-2 Tablespoons olive oil
• dash of salt and pepper
• 1/2 a ball of fresh mozzarella, sliced thin
For the Pesto:
• 3 garlic cloves, peeled
• 3 Tablespoons ground almonds
• 2 cups unpacked fresh spinach
• 1/2 cup Pecorino Romano, freshly grated, divided
• Juice of 1 lemon
• 3-4 tablespoons olive oil

Directions

1. Preheat oven to 400 degrees
2. On a baking sheet, add the squash, tomatoes, and broccoli, toss them in olive oil, sprinkle with a little salt and pepper, and pop them in the oven for about 20 minutes.
3. In the last 10 minutes, add the asparagus to the sheet. Remove from the oven, set aside, and turn the heat up to 500 degrees.
4. In the bowl of a food processor, add the garlic, ground almonds, spinach, cheese and lemon juice. puree until mixed.
5. With the motor still running, gradually add in the olive oil until a paste forms. Set Aside.
6. Line a jelly roll pan with parchment paper
7. Stretch and roll out your pizza dough, Place it on the parchment paper.
8. Spread on the spinach pesto, top with an even layer of the thinly sliced mozzarella.
9. Top with the roasted vegetables.
10. Pop in the oven on the bottom rack for 10-12 minutes, until the crust is golden brown and the cheese is melted.

This delicious recipe brought to you by Fabtastic Eats!