Asparagus, Arugula & Caramelized Shallot Flatbread

Prep: Preheat oven to 450°F. Bring pizza dough to room temperature. Rinse and drain Cannellini beans. Mince 1 clove garlic. Thinly slice chives and set into a medium-size bowl. Thinly slice shallots and set aside until ready to caramelize. Wash and dry all produce. Shave asparagus and set aside.

Zest and juice the lemon (If you don't have a zester, peel the lemon skin, thinly slice and then finely mince). Set the zest aside for garnish and add the juice to a blender or food processor. Combine with strained cannellini beans , minced garlic, ½ teaspoon salt, ¼ teaspoon black pepper and ¼ cup of water. Blend until smooth. Adjust seasoning to personal preference. Add puree to the medium bowl with chives. Stir to mix thoroughly. Set aside.

Divide the pizza dough into two evenly sized balls. Use 1 tablespoon of olive oil to cover both pizza balls completely. Stretch onto a baking sheet, until it is a ¼” thick. Pour half of the bean puree onto one crust and repeat for the second ball of dough or save for another pizza later. Place in oven and bake for 6 minutes.

While the pizza is cooking, caramelize the shallots. In a medium sauté pan, heat 1 tablespoon of olive oil on high heat and add thinly sliced shallots. Stir constantly on high heat for 5 minutes. Turn off heat once shallots reach a deep brown color. Set aside.

Remove pizza from oven and sprinkle with shaved asparagus. Place back in oven for an additional 4 minutes. Remove and top with arugula, caramelized shallots, balsamic glaze and lemon zest.

Enjoy!