I have to partially walk back a thing I said a month or so ago when I was talking about preparing for time after baby M is born, specifically freezer meals. I made mention that I hate freezer meals and rarely (read never), keep any full meals in the freezer. My addendum: pizza dough. At least once a week we're eating pizza or flatbread for dinner and almost always I make up a big batch of dough and freeze portions I can easily grab out and thaw. That makes recipes like this one (and this Mediterranean flatbread) super easy to throw together on a busy night.
Specifically for this recipe, if you can, seek out spring onions. They are the less mature version of traditional onions but have a slightly more mellow flavor (perfect for pairing with asparagus). Also, if you aren't the biggest fan of goat cheese, try melting some Harvarti on top or shaving some thick slices of parmesan after baking.
On a different note, over the years I've managed to meet in person and online quite a few amazing people who love food just as much as I do. I have to say it's been one of the best things about blogging because there is so much talent and inspiration out there that I feel lucky to surround myself with it on a daily basis. A few of these people came together yesterday to throw me a virtual baby show full of easy vegetarian meals. I couldn't feel more loved and I have to say, these recipes are absolutely perfect. Be sure to check them out and gives these people some love, because they are all amazing.
A Couple Cooks | Breakfast Parfait with Roasted Strawberries
The Fauxmartha | A Pasta Dish for Busy Hands
Edible Perspective | Avocado Pesto Chickpea Salad Sandwiches
Eat This Poem | Penne with Cherry Tomatoes and Arugula
Cookie and Kate | Brussels Sprouts Pizza
FoodieCrush | Beet, Avocado and Fried Goat Cheese Salad
The Bojon Gourmet | Tempeh BLTs with Avocado + Chipotle Mayonnaise
Girl Versus Dough | Spiced Lentils with Poached Eggs
Dolly and Oatmeal | Chickpea Bean Bowl with Toasted Bread Crumbs and Dill Tahini
Food Loves Writing | Erin’s Veggie Burgers
With Food + Love | Creamy Polenta with Crispy Beets
London Bakes | Ricotta Gnocchi with Wild Garlic and Pistachio Pesto
Flourishing Foodie | Glazed Tofu with Ramen
This Homemade Life | Chickpea Greek Salad
My Name is Yeh | Creamed Spinach
Brooklyn Supper | One-Pot Pasta Primavera
The spring flatbread looks wonderful Erin -- I have a wicked thing for spring onions! All the love to you, xo!!
Asparagus and flatbread: what an amazing combo! Thanks for sharing 🙂
This looks fantastic— and such a thoughtful shoutout to your fellow bloggers/friends. 🙂 I'll be sure to try this next time I pick up some asparagus (and when the stuff isn't as thick as a tree).
Right up our family's alley! A perfect recipe for Spring, thanks so much for sharing!!
Your baby's gonna eat so good! (Ahhhh I can't believe it's really happening!) You know, they say babies can taste even while they're in the womb, so he's probably got a pretty refined palate growing in there already, haha. So excited for you!
This reminds me that I need to get some Asparagus!!! Looks amazingly delicious!! 😀
This looks great! I bought some asparagus yesterday so will be making this very soon! I also loved seeing all of the virtual baby shower recipes popping up on Twitter as I follow many of them too, such a wonderful blog community! H x
this looks amazing!!! I'll have to try it 🙂
This sounds absolutely delicious.
My family loves flatbread!
This looks so delicious and perfect for Spring! I love the idea of freezing pizza dough for dinners like this - I'm also not a fan of "freezer meals" but keeping extra dough on hand is such a great idea. It's also so lovely to see all the posts for your virtual baby shower, congratulations to you and your family!
I loved seeing all the recipes your blogging friends chose for your virtual baby shower. And this flatbread is a perfect spring dinner!
I've got to try this recipe. I'm not usually a baker but this looks easily doable!
Sharon
did you use just the bulb of the onion or did you use the green part too? (scallion?)
I use the bulb and about an inch or two of the greens.
I love the color in this. How do all those greens cook so pretty? Thanks for posting, I shared this on my May real food meal plan.
Made this yesterday and really liked it. I couldn't find red spring onions so I used green onions. it worked!