Pesto White Bean Flatbreads

Ingredients

• 2 large flatbreads or naan
• 0.5 cup basil pesto
• 1 can (15 oz) white beans, rinsed
• 1 cup shredded mozzarella
• 1 cup baby spinach
• Red pepper flakes

Method

1. Preheat oven to 400°F.
2. Spread pesto over the flatbreads.
3. Top with white beans, spinach, and mozzarella.
4. Bake for 8-10 minutes until cheese is melted and edges are crisp.
5. Sprinkle with red pepper flakes and serve.

The Story & Tips

Pesto White Bean Flatbreads is a two-serving vegetarian dinner with flatbreads or naan, basil pesto, white beans, mozzarella, spinach, and red pepper flakes. It bakes at 400°F for a short time, using pantry beans and greens as toppings over a pesto-coated base.

Preheat the oven, spread pesto over the flatbreads, and top them with rinsed white beans, spinach, and mozzarella. Bake directly on a preheated sheet pan or stone so the edges become crisp and the base stays firm. Add red pepper flakes only after the cheese has melted and the flatbreads come out of the oven.

Serve the flatbreads warm with a simple seasonal side or fresh fruit. Refrigerate leftovers for up to three days and reheat them in the oven. The recipe uses either flatbreads or naan, so the base can be chosen from what is available.

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting board

Serving suggestions

• Serve while warm with a simple seasonal side or fresh fruit.

Storage

Refrigerate leftovers for up to 3 days and reheat in the oven.