Fennel & White Bean Flatbread with Basil Pesto and Ricotta

INGREDIENTS

• 1 Atoria's Family Bakery Traditional Naan
• 1 cup white beans, drained
• 1 small fennel bulb, thinly sliced
• ¼ cup basil pesto
• ½ cup ricotta cheese
• 1 tbsp olive oil
• Salt and pepper

INSTRUCTIONS

1. Heat olive oil in a pan over medium heat. Add the fennel with a pinch of salt and pepper and cook until tender, about 4–5 minutes. Stir in the white beans and cook until warmed through.
2. Place the Naan on a baking sheet and spread with basil pesto.
3. Top with the fennel and bean mixture, then add dollops of ricotta.
4. Bake at 400°F for 6–8 minutes until warmed through and lightly crisp. Slice and serve.

NUTRITION

Serving Size: 2 Servings

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