Pesto Onion Asparagus Flatbread - National Onion Association

Ingredients

• 1 cup loosely packed basil leaves
• 2 tablespoons raw chopped walnuts
• 2 tablespoons freshly grated Parmesan cheese
• 1 clove garlic, peeled
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon fine ground sea salt
• 1/2 cup warm water (110 to 115 degrees F.)
• 1 teaspoon dry active yeast
• 1 teaspoon white granulated sugar
• 1-1/2 cups unbleached, all-purpose flour
• Extra virgin olive oil
• 3 ounces thick asparagus stalks, trimmed (about 3 thick stalks)
• 1/2 medium sweet yellow onion, sliced
• 2 tablespoons toasted chopped walnuts
• 2 to 3 ounces goat cheese