Naan Flatbread with Zucchini, Ricotta, Pecan Pesto
Naan Flatbread with Zucchini, Ricotta, Pecan PestoMakes 2 cups Herb & Pecan Pesto // Makes 2 flatbreads to serve 2-4 This addition of mint, lemon zest, and red
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Cooking tools:
- Food processor
- Microplane
- Grater
- Pastry brush
- Oven
- Stove
- Skillet
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 1/2 cup pecan pieces
- 3/4 cup grated parmesan
- 1 clove garlic, crushed
- 1 teaspoon grated lemon zest
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon red pepper flakes
- 3 cups basil leaves
- 1 cup mint leaves
- 6 ounces extra-virgin olive oil
- 2 pieces homemade or store bought naan
- 2/3 cup ricotta
- 1/2 teaspoon minced garlic
- 1 large or 2 small zucchini, sliced crosswise about ¼-inch thick
- 1/4 cup Herb & Pecan Pesto, above
- 2 tablespoons pecan pieces
- Extra-virgin olive oil, as needed
- Coarse kosher salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, to taste
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