Spring Vegetable Flatbread

Preheat oven to 400 F.

In a food processor, combine the arugula, garlic, almonds, parmesan, salt and pepper. With the motor running, add 1/3 cup of oil in a thin stream and continue processing until you have a nice pesto consistency. Set aside.

Heat the remaining tablespoon of oil in a small skillet over medium high. Add the shallots and saute until they soften and brown slightly, 5 minutes. Remove from heat and set aside.

Put your flatbreads on a baking stone or sheet. 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 the flatbreads 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!