Flatbread with Lima Beans, Cucumbers, and Fresh Mozzarella
(You can make the dough, you can buy the dough, or you can simply assemble these same toppings on slices of toasted country-style bread).
1 15oz can of Lima Beans
2 Tbsp. fresh lemon juice
2 Tbsp. olive oil
Freshly ground black pepper
2 Persian cucumbers, thinly sliced
2 tbsp. unseasoned rice vinegar
½ Garlic-Herb Flatbread Recipe or 1lb. store-bought pizza dough, room temperature, halved
2 8oz. fresh mozzarella
Basil leaves (for serving)
1 tsp. toasted sesame seeds
Flaky sea salt
In a small bowl combine lemon juice, olive oil, and a can of drained lima beans. Mix together with salt and pepper. Combine cucumbers and vinegar in a medium bowl and season with salt. With a prepared garlic-herb flatbread recipe or store bough flatbread dough move the baked flatbread to a work surface. Cut the mozzarella into round pieces and divide between flatbreads spreading the cheese though out; top with lima bean mixture, cucumbers and cut basil. Sprinkle with sesame seeds, sea salt, and pepper. Bring the flatbread back to a warm oven of 300 degrees for 3-4 minutes for the cheese to melt a bit. Be careful not to burn it. Serve and enjoy immediately.
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