Spring Vegetable Flatbread

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You know those birds I was talking about singing A Chorus Line on my back porch at 6am? They’ve now moved on to The Phantom of the Opera and I can’t decide if I owe them admission fees or a knuckle sandwich.

Let’s talk about flatbread while I try to figure out these perplexities in life. Flatbread! I wish you could hear the way I say that word. I wonder if there’s a way to record it and include a little audio link for you. Is there? There totally should be! I have to figure this out. Anyway, the way I say it is somewhere between a drunk muppet and a car horn. Flatbreaaad!

 

I HAVE TO INCLUDE AN AUDIO LINK.

 

Now I can’t even concentrate on what I was going to tell you about this flatbread pizza because I’m completely obsessed and on the hugest mission ever in the entire world.

 

OH. Um, I seriously think I’m figuring out this audio thing.

 

But yeah, it’s amazing, springy, healthy, vegetarian, blah blah blah.

 

Oh my face I’m about to die laughing. I really think I figured this out.

 

And it takes like negative time to make because the crust is already made and you just pile on the garden center and bake-a-roo.

But don’t let anyone hear you say “bake-a-roo.”

You guys, I’m totally impressing myself with TECHNOLOGY right now. I think I’ve actually done it!

And the pizza is to die for, yadda yadda.

 

I’m about to change our relationship forever.

I FIGURED IT OUT. Look at me all smart and technologically advancedicalized! FLATBREAAAD

…I cannot tell you how hard I am laughing right now.

Spring Vegetable Flatbread:

What it took for 2 flatbreads:

* 2 whole wheat flatbreads (from the store)
* 1/2 bunch asparagus, ends trimmed and peeled with a vegetable peeler into ribbons
* 3 cups arugula
* 2 cloves garlic, chopped
* 1/4 cup raw almonds
* 1/4 cup freshly grated parmesan, plus more for garnish
* 1/3 cup extra-virgin olive oil, plus 1 Tbs.
* 1 pinch coarse salt and freshly ground pepper
* 1 large shallot, thinly sliced
* 6 jarred artichoke hearts, rinsed of their oil and leaves (?) separated
* 1/2 cup frozen peas, thawed
* 4 radishes, thinly sliced
* 1 cup shredded mozzarella

Preheat oven to 400.

In a food processor, combine the arugula, garlic, almonds, parmesan, salt and pepper. With the motor running, add the oil in a thin stream until you get pesto.

Heat the remaining Tbs. oil in a small skillet over medium high. Add the shallots and saute until they soften and brown slightly, 5 minutes.

Spoon the pesto evenly over the flatbreads. You may have leftovers depending on how heavy handed you are with the spreading. Or you may have too little if you got lick happy in the kitchen.

Evenly layer the shallots over the flatbreads. Then add the asparagus ribbons. I really like asparagus ribbons. They make me giggle. Follow with the artichoke hearts. Then sprinkle on the peas. Then layer on the radishes. Then add the cheese.

Then you throw it in the oven and bake 10-15 minutes, or until the cheese is browned and bubbly and you’re doing the pee pee dance you’re so excited.

Garnish with more parmesan if you like, slice and inhale with a drink of your choice!

PS: The 3 winners of the Pioneer Woman’s new cookbook ARE:

* Manda who said, “I can relate when she talks about bassets smelling like Fritos! We have one and he is a stinky bugger!!”

* Ashlei who said, “I love how when she uses half and half instead of cream, she says it’s because she’s being healthy. Makes me chuckle every time.”

* Kitt who said, “My favorite Ree-isms are…….

Whatever makes your skirt fly up……
So good it will knock your socks off…..
When she refers to her kids as “punks”.
When she refers to her hands in a photo as “pink alien hands”.
Oh there are so many! Ree is a great writer/blogger and can totally relate to the average person. I’ve read her books and most of the history (years) in “Confessions of a Pioneer Woman” from her website. Very entertaining!”

Congratulations, ladies! I’m emailing you now!

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42 Responses to Spring Vegetable Flatbread

  1. kelsey March 16, 2012 at 1:33 pm #

    YUM! You are a genius, I swear.

  2. Gina @ Running to the Kitchen March 16, 2012 at 1:33 pm #

    You had me so intrigued with this flatbread pronunciation and my computer won’t play it! damnit!

  3. dearabbyleigh March 16, 2012 at 1:38 pm #

    wow. that audio was just … something else :)
    made my friday morning!
    flatbreaaaad!

  4. Villy @ For the love of Feeding March 16, 2012 at 1:43 pm #

    This could be a ringtone, or an alarm tone! LOL!

  5. Emilie @ Emilie's Enjoyables March 16, 2012 at 1:49 pm #

    hahaha you crack me up

  6. Averie @ Averie Cooks March 16, 2012 at 1:50 pm #

    This looks incredible! I like how you call it flatbread and have all the veggies…it makes me feel way healthier than calling it pizza :) And it uses my faves. Edamame, asparagus, artichokes…yum!

  7. Megan @ Country Cleaver March 16, 2012 at 2:04 pm #

    Now I really wanna hear you say the word “tapenade”… hahah
    This looks delightful, as per usual.

  8. Katrina @ Warm Vanilla Sugar March 16, 2012 at 2:09 pm #

    This is filled with so much goodness! Yum!

  9. Kathryn March 16, 2012 at 2:10 pm #

    I second Megan. This could become a regular feature.

  10. Tracey March 16, 2012 at 2:21 pm #

    You just get better and better with your photos! :)

  11. Maria March 16, 2012 at 2:40 pm #

    This screams spring! LOVE!

  12. Natalie @ Perry's Plate March 16, 2012 at 2:48 pm #

    Oh my heck, woman. That audio clip is going on my running playlist. (When I actually start running again instead of waddling…in about 6 months?)

    Ya, and the pizza looks great. But we know what the real gem is in this post :)

  13. Jen @ The Scrumptious Pumpkin March 16, 2012 at 3:17 pm #

    This is exactly my kind of recipe – love every ingredient. And your photos are really beautiful!

  14. Ana_ILTdP March 16, 2012 at 3:31 pm #

    Love it!!!! it must be very light and delicious

  15. Jennifer | Mother Thyme March 16, 2012 at 3:47 pm #

    That could totally be a ringtone! Loving this flatbread!

  16. Deanna B. March 16, 2012 at 5:09 pm #

    Great. Now I’m going to say flatbread like that. I love that you used radishes on it since most people won’t put them near a heat source.

  17. Erin @ Dinners, Dishes, and Desserts March 16, 2012 at 5:10 pm #

    You are hilarious!! I just listened to that, and my 6 year old runs across the room “what was that”, all curious and confused!
    This looks delicious! Love the pesto!

  18. Jillian @ Newlybread March 16, 2012 at 5:51 pm #

    perfect for spring! looks delish!

  19. Margarita March 16, 2012 at 6:18 pm #

    I love flatbreads… and am happy to find another use for frozen peas! They really can go on anything! :)

  20. claire @ the realistic nutritionist March 16, 2012 at 6:44 pm #

    Oh Bev!! This looks absolutely DIVINE. I’m coming over for lunch. I’ll bring the wine :)

  21. Jen Jones March 16, 2012 at 7:28 pm #

    Cracking up at work! Thanks!

  22. Nutmeg Nanny March 16, 2012 at 8:01 pm #

    OMG I just died. That was freaking hilarious. It reminds me of something but I can’t figure it out. If I think of it I will have to come back and tell you :)

    Now onto the flatbread….amazing! It’s the perfect spring meal!

  23. Julia {The Roasted Root} March 16, 2012 at 8:54 pm #

    Great in-season flatbread idea. I love the variety of vegetables and the flavors look awesome. Healthy, light and nutritious! Have a great weekend!

  24. Katie March 16, 2012 at 9:06 pm #

    Gosh darn my computer won’t play it. I love you and will imagine you saying it all day while I’m eating this flatbread.

  25. Miss @ Miss in the Kitchen March 16, 2012 at 10:17 pm #

    I want this for supper and I don’t want to share.

  26. kale @ tastes good to me! March 17, 2012 at 12:54 am #

    Seriously. AUDIO LINK. Get on it, woman!

    • Bev Weidner March 17, 2012 at 2:08 am #

      Oh but I did! It’s at the very end of the post. Did you hear it?

  27. Natalie @ Cooking for My Kids March 17, 2012 at 2:14 am #

    You cannot possibly be laughing as hard as I am. Love it! And, the flatbread looks great, too. Have a super weekend!

  28. Cassie March 17, 2012 at 4:57 am #

    You are stinking hilarious. every day. I love these veggies!

  29. Sylvie @ Gourmande in the Kitchen March 17, 2012 at 8:32 am #

    Wow that looks and sounds amazing! Love the audio ;-)

  30. Sandy March 17, 2012 at 5:32 pm #

    Just found your site yesterday – have added it to my RSS feed. You are awesome! My kids (7 & 9) are now running around the house singing “flatbread!” Thanks for that. :-)

  31. Sommer@ASpicyPerspective March 19, 2012 at 1:18 pm #

    Uhhhhhh, YES PLEASE!

  32. Cookin' Cowgirl March 19, 2012 at 1:27 pm #

    Is this serious? Stupid computer, can’t hear the audio! Grrrr, I’m throwing this thing away!
    But the flat bread, looks ah-mazing!

    I’m pouting!

  33. Courtney @ Bake. Eat. Repeat. March 19, 2012 at 3:47 pm #

    I just found you via Pinterest (the world was dull and colorless before you, Pinterest). Thanks for making me laugh AND giving me a great dinner idea for this week! Love the idea of shaving off piece of asparagus. Maybe it would actually convince my husband to eat it!

  34. sarah March 19, 2012 at 8:36 pm #

    Does Saveur have a ‘funnies’ category for their blog awards? Because I nominate you.
    And!! I’m so glad you can comment on my blog now. ;)

  35. sarah March 19, 2012 at 8:36 pm #

    Oh, and that’s funniest. Not funnies.

  36. Lisa [With Style and Grace] March 28, 2012 at 8:24 pm #

    ugh, I so wish flatbread was gluten-free. I mean, I could make it from scratch, but that just sounds like a lot of work. I want, I want, I WANT.

  37. Jrnbaysmom April 18, 2013 at 9:38 am #

    I cannot wait to make your Spring Vegetable Flatbread and take it to a little gathering tomorrow! Beautiful! My 5 y.o. loved your flatbreaaad! audio. He made me play it 3 times and squealed with amusement. Too cute!

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