This flatbread is one of those wow dishes that seems complicated, but couldn’t be more simple! Aside from the tomato relish, the flatbread only takes minutes to make. You can make the relish ahead of time and then assemble all of it when its time to serve. It will seriously change your life (but whatever you do, do not skimp out on the relish!).

INGREDIENTS:
2 Naan or flatbread
3 oz provolone cheese, shredded 1 yellow squash, sliced thin
2 large eggs
Extra virgin olive oil
8-10 large basil leaves, torn
Smoked Tomato Relish, see below

INSTRUCTIONS:
Preheat oven to 400F, and place naan on a parchment lined baking tray. Sprinkle provolone cheese evenly over naan, and place squash slices over top. Very carefully crack 1 egg over each naan, drizzle with olive oil, season with salt and pepper. Bake for 7 minutes or until egg is cooked to your liking. Remove from oven and sprinkle torn basil over each naan evenly. Serve with Smoked Tomato Relish.

SMOKED TOMATO RELISH

INGREDIENTS:
2 large plump tomatoes
2 Tbsp extra virgin olive oil
2 garlic clove, minced
1⁄4 tsp fresh thyme
1 1/2 smoked paprika
2 tsp sugar
Salt and pepper
3 Tbsp chopped sundried tomatoes

INSTRUCTIONS:
Fill a medium bowl with ice and water, set aside.
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Gently score each tomato with an X on the bottom. Fill a medium pot with water, half way up the sides, and bring the water to a boil. Gently lower the tomatoes into the boiling water and blanch until the skin begins to peel off – 30-60 seconds. Remove tomatoes and immediately place in ice bath.
When tomatoes are cool enough to handle peel skin off and discard. Cut tomato in half and remove insides and seeds. Finely dice the outer flesh.

In a large saute pan add olive oil and garlic over low heat. Cook for 2-3 minutes or until garlic is toasted and fragrant. Add tomatoes to the pan and turn heat slightly up to medium-low. Stir in thyme, smoked paprika, sugar, salt, and pepper. Cook for 15-25 minutes, stirring often. Once juices become absorbed and tomatoes begin to thicken, remove
from heat.

Transfer to a blender and add sundried tomatoes. Pulse, adding a small spoonful of olive oil if needed. Taste and adjust seasoning as needed.

Everyday lemon vinaigrette is hands-down the best go-to dressing. The slightly sweet tang goes beautifully with all types of greens or grains, grilled veggies, and seafood. Paired with the arugula and smoked salmon on this flatbread is basically what our wildest citrus-filled dreams are made of, friends.

INGREDIENTS:
2 naan
1/3 cup Crème fraiche
8 oz smoked salmon
1⁄4 cup sliced red onion
2 Tbsp capers
2 cups packed Arugula
Salt and pepper
Everyday Lemon Vinaigrette, see below
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INSTRUCTIONS:
Grill Naan on each side for 2-3 minutes or alternatively, preheat oven to 450F, and bake for 5-7 minutes or until golden brown.
Remove and allow to cool slightly. Divide crème fraiche between the two naan and spread evenly to coat. Top with smoked salmon, red onion, and capers. Lastly, toss the arugula with lemon vinaigrette, season with salt and pepper, and pile dressed arugula on top.

Everyday Lemon Vinaigrette:
Pro Tip: We like to make a large mason jar in the beginning of the week, pop it in the fridge, and let the flavors intensify as the week goes on!
1 tsp Dijon
1-2 tsp honey
1 tsp white wine vinegar
3 tsp fresh squeezed lemon juice
1⁄2 tsp lemon zest
1⁄4 cup good quality Extra Virgin Olive Oil
1 Tbsp minced shallot (optional) Salt & Pepper
Combine all ingredients in a mason jar and shake well until combined.

We developed this recipe for a ladies event a few years back and people went absolutely crazy over it. After the event was over we both went home with leftover pea pesto and texted each other for the next week comparing ways we used it. There were definitely a couple of pasta and prosciutto nights, I’m pretty sure we both spread it on roasted cauliflower, and a few eggs and avocado toasts were had. We love the versatility!

INGREDIENTS:
4 naan (or flatbreads)
2 cups ricotta cheese
Pea Pesto, see below
Fresh Basil, chopped Parmigiana Reggiano, freshly shaved

​Pea Pesto
10 oz frozen peas thawed, or fresh blanched peas
​3/4 cup Parmigiana Reggiano, freshly grated
8 fresh mint leaves
2 Tbsp pine nuts, toasted
1 garlic clove, minced
1/3 – 1⁄2 cup olive oil
1-2 Tbsp lemon juice, fresh squeezed
Salt and pepper
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INSTRUCTIONS:
​Preheat oven to 400 degrees. Place naan on baking tray and place in oven for 7-10 minutes, or just until golden and slightly crisp.
Meanwhile make the pea pesto by pulsing together in a food processor the peas, Parmesan, mint, pine nuts, and garlic. Slowly add olive oil until combined. Season well with salt and pepper, and add squeeze of lemon juice. Taste and add more olive oil, lemon, or salt, if needed.
Spread layer of ricotta cheese on each naan, and sprinkle with salt. Top with pea pesto, fresh basil leaves, and freshly grated Parmesan.