Roasted Carrot + Green Onion Pesto Flatbread
This is the best little snacker I’ve made this year, and it’s the green sauce on top that’s total magic! A Roasted Carrot + Green Onion Pesto Flatbread that has some middle eastern vibes, and is so good + easy to make. A soft + pillowy flatbread is the base, topped with just a sprinkle of mozz, a few tender roasted carrots and the perfect sauce compilation on top. A savory green onion sauce + drizzle of honey + sprinkle of red pepper flakes. It’s the perfect combo of sweet + savory, and has been my little “something extra” to whip up with a quick salad to just jazz things up.
Cheater Pizza
I’m a big fan of “cheater pizzas,” or flatbread in this instance, and frequently reach for a baguette and treat it like pizza dough. But a really good premade flatbread or pita are just as good, and Jordan + I are totally obsessed with these specific pitas from our local grocery store. We LOVE them, and love adding them to any mediterranean or middle eastern style dinner. In this case it felt like the perfect base for a savoy carrot flatbread. It’s slightly crisped up in the oven, but the center is still soft and light.
Magic green sauce
Can't stress enough- it’s the green onion pesto that’s pure fire! Super oniony but balanced out with some lemon juice + a ton of herbs. I’ve made these easy flatbreads a couple of times now because I just love this sauce. It’s a great little something to have in repertoire to add to a cheeseboard, serve with piece of fish, or just drizzle on top of a pizza.
When it’s advertised as a green onion pesto, trust that it’s full of green onion flavor, which I love because it feels different + fresh. The vibrant green color comes from using the white and green parts of the onion + a ton of herbs. Basil + parsley keep it a complex and well rounded little sauce. And it’s a strong onion flavor that pairs well with a little mozz + carrots on the flatbread.
Roasted carrots are the perfect pairing
Roasted carrots with a honey drizzle has become one of my favorite veggies sides, and roasted carrots with a honey drizzle on pizza just feels new + fun. It’s a simple topping for a flatbread, and it’ the perfect pairing for the green sauce.
The last little something to garnish it off - a little sprinkle of red pepper flakes or za’atar (or both), and it’s just a fun little snacker that we’ve really enjoyed at our house. We’ve made it as a llittle something extra to go with a super simple roasted veggie salad, and it was the perfect easy extra to jazz up our weekday salad meal. Regardless, I’m putting this one in the box as a Zehner staple, and I’m certain we’ll be re-purposing this sauce for some Summer BBQs this season.
For the green sauce
1 bunch of green onions, white + green parts, sliced
1 c. fresh basil leaves, minced
1 garlic clove, minced
juice of 1 lemon
1 tsp cumin
1 tsp coriander
salt + pepper
EVOO
For the flatbreads
5-6 carrots, peeled + halved
flatbreads
shredded mozzarella
honey
optional: red pepper flakes + za’atar
Start the the pesto. Throw all the ingredients except for the salt + pepper and the EVOO in the food processor, and pulse until minced. Add in a pinch of salt + pepper along with 2 tablespoons of olive oil. Pulse, adding a touch more olive oil if needed for your desired consistency. Keep at room temp until you’re ready to use it.
Turn the oven to 375.
Toss the carrots with a bit of EVOO, salt + pepper. Lay them on a foil lined baking sheet + roast for 30-35 minutes. Toss them half way through, removing from the oven when they’re lightly charred + tender. When they’re done cooking, toss them immediately with a tsp of honey + a pinch of red pepper flakes - keeping the carrots on the pan.
Take your flatbreads top them with a light sprinkle of mozz. Arrange the carrots on top of the flatbreads and place back in the oven to 5-6 minutes. The cheese should be melted and bread slightly toasted. Remove from the oven and drizzle with the green sauce. Finish with a sprinkle of red pepper flakes or za’atar, slice, and serve.