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Potato Asparagus and Caramelized Onion Flat Bread

Servings 4 -6 servings, 4 flat breads
Author Heather Cheney

Ingredients

  • 1 lb fresh thin asparagus quartered
  • 1 large russet potato baked, cooled and sliced into rounds
  • 1 large onion sliced
  • 2 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¾- 1 C prepared basil pesto
  • 4 whole flat bread rounds
  • 1 C mozzarella cheese shredded
  • ½ C parmesan cheese shredded
  • ¼ C olive oil

Instructions

  • Preheat oven to 425 degrees.
  • In a large skillet, heat 2 tablespoon olive oil and stir in sliced onions and kosher salt. Cook and stir over medium heat until onions are starting to soften and become golden- about 5 minutes- and stir in asparagus.
  • Continue to cook vegetable mixture for 5-7 minutes longer. The asparagus should be bright green and tender, the onions golden brown and caramelized. Remove from the heat.
  • Place the flat bread rounds on a lined baking sheets (you'll need two) and spread each with 3 tablespoon of pesto, followed by a ¼ C of mozzarella cheese.
  • Arrange potato slices over the cheese and divide and spread the vegetable mixture evenly over the tops of each flat bread.
  • Top each completed flat bread with 2 tablespoon of parmesan cheese and drizzle with 1 tablespoon of olive oil.
  • Place in the oven and bake for about 10-15 minutes or until the bread is nicely browned and cheese is melted.