Preheat an oven to 400 degrees F (200 degrees C). Spray a baking sheet with
Nonstick Cooking Spray (as needed)
and set aside.
In a food processor add the
Fresh Basil Leaves (1 cup)
Pine Nuts (1/4 cup)
Grated Parmesan Cheese (1 Tbsp)
Garlic (2 cloves)
Lemon Juice (1 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
. Pulse a few times.
While the food processor is running stream the
Olive Oil (2 Tbsp)
in until smooth.
Next, spread the avocado pesto on each
Whole Wheat Flatbread (4 pieces)
leaving a 1/2 inch border. Top the avocado pesto with some
Soppressate (12 pieces)
Mozzarella Cheese (12 slices)
Once all the flatbreads have been topped place the baking sheet into the oven. Bake the flatbreads for about 15 to 20 minutes or until golden brown.
Remove the oven and then slice, and garnish with basil leaves. Enjoy!