Swiss Lemon Poppy Seed Bagels Tuna and Noodle Bake
View more "Main Dishes" recipes Grilled Veggie Flatbread with Pesto Whipped Cream Recipe

Grilled Veggie Flatbread with Pesto Whipped Cream

Dairy Farmers of Canada
Add to Calendar 08/19/2017 10:00 AM 08/19/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:


Pesto Whipped Cream:
2 cups 35% Cream
Salt and cracked black pepper
1 cup loose fresh basil
1 cup loose fresh spinach
Zest & juice from 1/2 lemon
1/8 cup extra virgin olive oil
2 cloves garlic
3 tbsp pine nuts, toasted (save 1 tbsp to put on top of the pizza before serving)

Ricotta Base:
2 cups Canadian Ricotta
2 cloves garlic
Zest & juice from 1/2 lemon
1 tsp crushed dried chili flakes
Salt & pepper

Grilled Veggies:
1 red pepper, cored and quartered
6 - 8 stalks asparagus
3 Portobello mushrooms
1 zucchini, quartered lengthwise
1 cup loose fresh spinach (this won’t actually go on the grill!)
2 tbsp extra virgin olive oil (best for grilling, but if you were to roast you could use butter)
Salt and pepper

Flatbread:
Store bought pizza dough, divided into 4 (or home-made if you have a favorite recipe)
Flour for dusting

Yields: 4 Main Meals or 10-12 Appetizer portions

See full recipe: https://www.dairygoodness.ca/recipes/grilled-veggie-flatbread-with-pesto-whipped-cream?source=calendar
Grilled Veggie Flatbread with Pesto Whipped Cream true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Main Dishes
  • Prep. Time 30 mins
  • Cooking Time 25 mins
  • Yields 4 Main Meals or 10-12 Appetizer portions

Recipe from Gillian Anderson
Winner of the Great Cream Challenge
June 2014

This girl’s grilling goal: to make Real Cream the star of the show! Watch as the cool pesto whipped cream melts into layers of warm grilled veggies sitting on a lemon, garlic & chili ricotta base, spread over toasty grilled flatbread! Definitely a show-stopping main dish or sizzling summer appetizer!

  • Course Main Dishes
  • Prep. Time 30 mins
  • Cooking Time 25 mins
  • Yields 4 Main Meals or 10-12 Appetizer portions

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients


Pesto Whipped Cream:
2 cups 35% Cream
Salt and cracked black pepper
1 cup loose fresh basil
1 cup loose fresh spinach
Zest & juice from 1/2 lemon
1/8 cup extra virgin olive oil
2 cloves garlic
3 tbsp pine nuts, toasted (save 1 tbsp to put on top of the pizza before serving)

Ricotta Base:
2 cups Canadian Ricotta
2 cloves garlic
Zest & juice from 1/2 lemon
1 tsp crushed dried chili flakes
Salt & pepper

Grilled Veggies:
1 red pepper, cored and quartered
6 - 8 stalks asparagus
3 Portobello mushrooms
1 zucchini, quartered lengthwise
1 cup loose fresh spinach (this won’t actually go on the grill!)
2 tbsp extra virgin olive oil (best for grilling, but if you were to roast you could use butter)
Salt and pepper

Flatbread:
Store bought pizza dough, divided into 4 (or home-made if you have a favorite recipe)
Flour for dusting

Preparation

Make the Whipped Cream:
 Using a stand or hand mixer, beat the cream with 1 tsp. of cracked black pepper until it’s light and fluffy with stiff peaks.
 
 In a food processor combine basil, spinach, zest & lemon juice, extra virgin olive oil, garlic, salt and pepper and 2 tbsp. toasted pine nuts - pulse it until smooth.
 
 TIP: To toast your own pine nuts - use a dry pan over medium high heat – make sure to move/shake the nuts every 30 seconds or so and watch these closely as they can heat up & burn rather quick!
 
 Fold in the fresh pesto mixture carefully into the whipped cream – then set and chill until you’re ready to use!
 
 Make the Ricotta Spread:
 In a medium sized mixing bowl, combine Ricotta cheese, garlic, lemon (zest & juice), chili flakes, salt & pepper. Set aside to take to the grill with you.
 
 Grilled Veggies:
 Cut veggies into medium- large slices perfect to put right on the grill. Toss in a large mixing bowl with a little extra virgin olive oil, salt & pepper.
 
 Pizza Dough:
 Divide the dough into 4 equal sections and roll out thin in desired shape. Use the flour to dust your working space and prevent the dough from sticking.
 
 TIP: I chose oval which I think is great for appetizers, but the shape of the dough is ultimately up to you!
 
 Hit the Grill!
 It’s time to get grillin’! Take the veggies, rolled pizza dough and the Ricotta spread out to the grill. Using direct heat on a medium-high BBQ put all your veggies on. Flip once or twice through cooking, making sure to get some nice char marks! The key to success here is to pull off the veggies as soon as they are just getting soft, but still have a good texture to them – which should only take about 10 minutes. Once the veggies are off the grill, chop & dice them into smaller pieces to make them easy to spread over the flatbread.
 
 Now it’s time to get the flatbreads on the grill! They should take about 3-5 minutes per side and you’re only goal is to get those beautiful black lines in a diagonal criss-cross pattern.
 
 Once the bread has been flipped, spread some of your Ricotta mixture on the bottom, add a few fresh leaves of spinach and then top with a variety of the grilled veggies!
 
 Take your flatbreads off the grill and head back inside to top & serve.
 
 Topping:
 This next step might be even more fun than the grilling (dare I say!): putting your Pesto Whipped Cream on your flatbread! You can dollop on the cream as desired, or if you really want to impress, take a small plastic sandwich bag (or icing bag if you’ve got it) and spoon the whipped mixture into the bag. Snip the end and decorate as desired.
 
 Serve Up on a beautiful platter & enjoy!

6 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Comments

blog comments powered by Disqus

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Nutritional Info

Per serving
Energy: 1089 Calories
Protein: 28 g
Carbohydrate: 65 g
Fat: 82 g
Fibre: 6.4 g
Sodium: 964 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 41 % / 451 mg
Selenium: 124 %
Folate: 107 %
Vitamin C: 100 %
Vitamin A: 82 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 1/2 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

You may also like

Search

More recipe ideas

Stay Connected

Discover even more articles, contests, and delicious recipes for your whole family.


Send to Friend

* required field
Psst. Some required fields, er, require your attention...
Close
Loading...