Winter: Arugula, Bean, and Pesto
Bake dough halves 15 to 20 minutes or until golden. Spread 1/2 cup canned cannellini (white kidney) beans, rinsed, drained, and mashed, and 3 Tbsp. basil pesto over flatbreads. Toss 1 cup arugula with 1 tsp. each olive oil and lemon juice. Top crusts with arugula, shaved Parmesan cheese, salt, and cracked black pepper.
Spring: Asparagus-Ricotta
Combine 2/3 cup ricotta cheese and 1 tsp. lemon zest; spread over dough halves. Top with 4 oz. trimmed thin asparagus spears. Bake 15 to 20 minutes or until crusts are golden. Drizzle with olive oil and lemon juice and top with sliced green onions and fresh mint.
Summer: Honey-Blueberry
Divide 1/2 cup each blueberries, corn kernels, and crumbled goat cheese (chèvre) between dough halves. Bake 15 to 20 minutes or until golden. Drizzle with olive oil and honey and top with fresh basil.
