Flatbread With Kelp-Walnut Pesto And Asparagus

• 1 cup packed fresh or thawed frozen kelp, or 1/2 oz. dried kelp, rehydrated
• 1/2 cup water, or water used to rehydrate dried kelp
• 1 small garlic clove
• 1/2 cup walnut halves
• 1 teaspoon lemon juice
• 1/2 cup olive oil
• 1/4 teaspoon kosher salt
• 1 pound fresh deli pizza dough
• 8 ounces fresh asparagus spears, shaved (about 2 1/4 cups)
• 2 ounces Parmesan cheese, shaved (about 1 cup)
• 4 ounces radishes, shaved using a mandoline (about 1/2 cup)

1. Prepare the pesto: Preheat oven to 400u0b0F. Process kelp, water, and garlic in a food processor until smooth. Add walnuts, lemon juice, and oil; process until well blended. Add additional water, if necessary, to achieve desired consistency. Stir in salt.
2. Prepare the pizza: Shape dough into a thin round, and place on a dry baking sheet. Spread with pesto all the way to the edges. (This will ensure that the crust stays flat when baked, rather than puffing up like pizza crust.) Top evenly with asparagus.
3. Bake in preheated oven until crust is browned, 20 to 25 minutes. Top hot flatbread with Parmesan and radishes.

kelp, water, garlic, walnut halves, lemon juice, olive oil, kosher salt, deli, parmesan cheese, radishes

Taken from www.myrecipes.com/recipe/flatbread-kelp-walnut-pesto-asparagus (may not work)