This flatbread is perfect for a summer day! The roasted summer squash get a delicious richness from our Champagne Vinaigrette, while the honey & lemon ricotta adds a complimentary light and airy flavor profile.
Naan – 2
Ricotta – 1/2 cup
Lemon – 1, zest & juice
Honey – 1 tbsp.
Zucchini – 1
Squash – 1
Yellow Onion – 1/2
Mint – 2 tbsp., chopped
Potomac Sprout Company Alfalfa Sprouts – 1 generous handful
Dress It Up Dressing Champagne Vinaigrette – 2 tablespoons
Preheat oven to 450 degrees. Prepare the vegetables by slicing zucchini and squash in half lengthwise and then into 1/2 inch slices. Thinly slice the onion. Toss vegetables with a drizzle of olive oil and a tablespoon of our Champagne Vinaigrette. Transfer to a baking tray.
Roast vegetables for about 20 minutes (stirring halfway), or until slightly soft. While the vegetables are roasting, prepare the ricotta sauce. Add 1/2 cup ricotta to a small bowl, and then add zest from 1 lemon, a squeeze of lemon juice, and a tablespoon of honey. Whip together and then spread generously as a sauce onto naan.
Top naan with roasted veggies and cook until naan is lightly browned on the edges. Remove from oven and let flatbread cool for a few minutes. Top with chopped mint, sprouts and a drizzle of our Champagne Vinaigrette. Cut into slices and enjoy!