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Recipe Card
Salsa Verde Inspired Sauce
ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, very finely chopped
- 1 (14.5 ounce can) Muir Glen Organic Petite Diced Fire Roasted Green Tomatoes
- 1 teaspoon sugar
- 1/2 large white onion
- 1 jalapeño pepper, seeds removed and diced
- 1/2 cup fresh cilantro leaves
- Juice of 1 lime
- Kosher salt, to taste
Flatbread
ingredients
- Extra virgin olive oil, for grilling and serving
- 1 zucchini, sliced into ½ inch thick slices
- 1 bunch asparagus spears, ends snipped
- 1 red onion, cut into 1-inch wedges
- 1 pound pizza dough, fresh is best, but frozen is fine
- Flaky salt, for topping
- Fresh chopped cilantro, for garnishing and serving
Salsa Verde Inspired Sauce
Method
Step 1
Add olive oil and garlic to a non-stick pan. Saute 1-2 minutes. Add Muir Glen Organic Petite Diced Fire Roasted Green Tomatoes and sugar. Season with salt to taste. Cook covered over low-medium heat 15-20 minutes. Stir frequently throughout. Cool 10 minutes.
Step 2
Transfer cooled tomato mixture to blender or food processor. Add onion and jalapeño. Pulse just until roughly chopped. Transfer to a bowl. Stir in cilantro and lime juice. Season with salt to taste. Place aside.
Flatbread
Step 1
Place a large grill pan over two burners and bring to medium heat. Brush with olive oil.
Step 2
While the pan heats up evenly, gently toss all vegetables with 1-2 tablespoons olive oil. Season with salt and pepper to taste. Place on hot grill pan and cook both sides until charred, transferring vegetables to a separate dish as they finish cooking. They should be tender but still have a slight crunch. Place grilled vegetables aside.
Step 3
Carefully wipe grill pan down with a paper towel. Brush pan with fresh coat of olive oil. Press the dough into a 1-inch thick rectangular shape and place dough on grill pan. Cook over medium-high heat for 2 minutes, then flip and cook reverse side for 2 minutes. Repeat once (about 6 minutes total). Remove dough from heat and brush very lightly with olive oil before assembling.
Assemble
Step 1
Use a silicone brush or spoon to coat flatbread with salsa verde sauce, leaving a 1-inch border for crust. Top with grilled vegetables. Dollop with ricotta. Top again with salsa verde. Drizzle flatbread lightly with extra virgin olive oil. Top with flaky salt and chopped cilantro. Serve warm with a bowl of remaining salsa verde for additional topping.