Garlic Scape Pesto and Arugula Flatbread
1 cup chopped garlic scapes
1 cup roughly chopped arugula
¼ cup ricotta cheese
½ cup shredded mozzarella
3 flatbread rounds (about 12 inches in diameter; see note)
Freshly ground black pepper
¼ cup Romano cheese
¾ cup olive oil
1/3 cup raw almonds
In a food processor, blend the scapes and almonds. With the motor running, add olive oil gradually, and then add the Romano cheese. Season with salt and pepper.
Preheat oven to 375 degrees.
Spread each of the flatbreads with about 3 tablespoons of the pesto. Divide mozzarella and ricotta cheeses among the flatbreads.
Bake flatbreads in preheated oven 10 to 12 minutes.
Scatter top of each flatbread with chopped arugula and finish with a drizzle of balsamic vinegar.
Note: If flatbread is unavailable, use naan, focaccia sliced lengthwise, or pita.