Naan Flatbread with Zucchini, Ricotta, Pecan Pesto

Naan Flatbread with Zucchini, Ricotta, Pecan Pesto
Makes 2 cups Herb & Pecan Pesto // Makes 2 flatbreads to serve 2-4

This addition of mint, lemon zest, and red pepper flakes makes this a zesty and bright version of a traditional pesto -- a perfect combination with sweet toasted pecans. Enjoy the flatbread as a first course or as a light summer meal with a salad and a bottle of rosé. Transfer extra pesto to an airtight container and top with a thin layer of olive oil. Store in the refrigerator and enjoy for up to 1 week.

For the Herb & Pecan Pesto:
1/2 cup pecan pieces
3/4 cup grated parmesan
1 clove garlic, crushed
1 teaspoon grated lemon zest
1 teaspoon coarse kosher salt
1/4 teaspoon red pepper flakes
3 cups basil leaves
1 cup mint leaves
6 ounces extra-virgin olive oil

For the Flatbread:
2 pieces homemade or store bought naan
2/3 cup ricotta
1/2 teaspoon minced garlic
1 large or 2 small zucchini, sliced crosswise about ¼-inch thick
1/4 cup Herb & Pecan Pesto, above
2 tablespoons pecan pieces
Extra-virgin olive oil, as needed
Coarse kosher salt, to taste
Freshly ground black pepper, to taste
Red pepper flakes, to taste

Toast pecans in a dry skillet over medium heat, stirring constantly, until fragrant, about 5 minutes. (Alternatively, toast pecans on a baking sheet in a 300˚F oven for about 10 minutes). Allow to cool. Combine cooled toasted pecans, grated parmesan, garlic, and lemon zest in the bowl of a food processor fitted with the metal blade. Pulse a few times until finely minced. Add herbs, salt, and red pepper flakes. Pulse again until finely minced. With the motor running, stream in the olive oil and process until smooth. Taste and adjust seasoning if needed.

Brush each flatbread with some of the olive oil. In a small bowl, stir together ricotta and minced garlic. Season with salt and pepper. Spread half of the ricotta mixture evenly on one of the flatbreads, leaving a small border around the edge bare. Arrange half of the sliced zucchini on top of the ricotta. Drizzle half of the Herb & Pecan Pesto and top with half of the pecan pieces. Season with salt, pepper, and red pepper flakes. Drizzle lightly with olive oil. Repeat with remaining ingredients to make the second flatbread.

Preheat oven to 450˚F. Place flatbreads on a baking sheet lined with parchment paper and bake for 5 minutes until hot and golden brown.