Fody’s Low-FODMAP Tomato Basil Flatbread with Pesto, Peas & Asparagus

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 20 minutes

Cooking Time: 20 minutes

Makes 4 servings

Description of Fody’s Low-FODMAP Tomato Basil Flatbread

Looking for a gut-friendly appetizer idea for parties, get-together, or just any old day? This low-FODMAP Tomato Basil Flatbread is topped with bright and bold gut-friendly ingredients like beets, asparagus and walnuts. It makes a great starter or a  wonderful light, savory meal, and it’s the perfect easy bloat-free recipe for Spring.

Ingredients for Fody’s Low-FODMAP Tomato Basil Flatbread with Pesto, Peas & Asparagus

  • 2 tbsp. Fody’s Garlic Infused Olive Oil, divided
  • ½ lb. asparagus, tough ends trimmed away (typically bottom third)
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 2 gluten-free flatbreads
  • ½ cup Fody’s Tomato Basil
  • ½ cup shredded mozzarella
  • 2 oz. fresh mozzarella, optional
  • 1/3 cup cooked peas
  • 1/3 cup pesto
  • 2-3 leaves fresh basil for serving, optional
  • 3 oz. baby spinach
  • ¼ cup to 1/3 cup Fody’s Garden Herb Salad Dressing, to taste
  • 2 oz. goat cheese, crumbled
  • 4 oz. cooked beets, sliced or diced
  • ¼ cup toasted walnuts, coarsely chopped

                  Directions for Fody’s Low-FODMAP Tomato Basil Flatbread with Pesto, Peas & Asparagus

                  1. To start your low-FODMAP Tomato Basil Flatbread, heat a grill pan on medium heat. In a shallow dish or plate, add 1 tbsp garlic oil, asparagus, salt, and pepper. Toss to coat. Add remaining oil to grill, then add asparagus in a single layer, laying the asparagus stalks crosswise to the lines on the pan. Cook 8-10 min until just fork tender, flipping periodically. Transfer to plate.
                  2. Meanwhile, preheat the oven to 425 degrees F. Place the gluten-free flatbreads on a baking tray lined with parchment paper. Top flatbread with tomato basil, spreading across flatbread but leaving a crust around edges. Top with shredded mozzarella, peas, asparagus, and fresh mozzarella. Dollop pesto across flatbreads. Bake for 5-7 min until crisp to your liking. Top with fresh basil, if using.
                  3. To make the salad, add baby spinach to a serving bowl or mixing bowl. Add garden herb dressing, toss, then top with goat cheese, beets, and walnuts.

                        About the Chef

                        low-fodmap-food-blogger-dede-wilson

                        Janet Gronnow

                        Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.

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