I pride myself on thinking outside of the box and on fully embracing cheesy and pointless made-up holiday traditions. Therefore, I wear green on St. Patrick’s Day and insist on consuming green food. Not just any green food, though. It can’t be as simple as a spinach salad. In the past I have succumbed to serving pasta and utilizing green food coloring, but I’ve outgrown such antics and have grown into a purist. I also embrace a multicultural attitude. Why limit our St. Patrick’s Day culinary treats to traditional Irish foods? Why not include many cultures? Why not move the party into Western Europe? I present to you French-Italian St. Patrick’s Day flatbreads. I told you, cheesy, yet also vegan.
How is it French? Socca, the flatbread used, originated in Provence. However, it is also found in Italy.
How is it Italian? We are topping the flatbreads with pesto, and they are a little reminiscent of pizza.
Here’s how to make your own multicultural St. Patrick’s Day flatbreads:
Make some socca.
Once the socca is out of the pan and on the parchment paper you will need:
Makes six 5-inch flatbreads
6 TBSP pesto
1 medium zucchini, sliced
2 Roma tomatoes, sliced
3 cloves garlic, chopped
1 ½ cups asparagus, chopped into 1-inch segments and boiled for about 3 minutes or until tender but still firm
*Note, the specific amounts above were meant for 5-inch socca. If you make larger socca, you will need to increase your toppings.
Preheat oven to 375 degrees.
Spread the pesto on the socca, leaving a margin around the edges. Sprinkle a few pieces of chopped garlic on each socca, then top with the zucchini, tomatoes and asparagus. Bake for 10 minutes or until zucchini is tender.
A drizzle of olive oil is tasty, and if you wanted to top with almond milk cheese you could do so, but these flatbreads are so full of fresh spring flavors, you won’t miss the cheese.
Bon Apetit! Cin Cin!