Spring Vegetable Flatbread

Makes 4 Flatbreads


  • 1 cup of packed fresh basil
  • 1 teaspoon of fresh lemon juice
  • 2 tablespoons of grated Dutch Farms Parmesan Cheese
  • 1 tablespoon of pine nuts
  • 1 to 2 tablespoons of extra virgin olive oil


  • 4 naan bread flatbreads
  • 1 package of Dutch Farms Shredded Mozzarella Cheese
  • 1 cup of chopped rotisserie chicken
  • 8 thinly sliced assorted cherry tomatoes
  • 10 heads of asparagus, cut in half
  • ½ cup of peas
  • 1 cup of arugula leaves
  • salt and pepper to taste


  • Preheat the oven to 375°.
  • Pesto: Combine all of the ingredients in a food processor and pulse until the basil is finely chopped and the mixture has emulsified. It should be smooth with small chunks.  Keep cool until ready to serve.
  • To Assemble: Spread the pesto over the 4 naan flatbreads leaving about a ½” around the outside for a crust.
  • Evenly sprinkle on the cheese and evenly add on the chicken, sliced tomatoes, asparagus, peas and salt and pepper.
  • Transfer the flat breads to sheet trays lined with parchment paper and bake at 375° for 8 to 10 minutes or until the bread is crispy and the cheese has completely melted.
  • Garnish with arugula leaves.