This delicious Asparagus & Carrot Flatbread with Parmesan Butter Crust whips up in minutes thanks to packaged dough and simple ingredients! You save so much time you can get creative with its design!
Preheat the oven to 450 degrees F or according to package directions. Line a baking sheet with parchment or foil and set aside.
Unroll pie crust and lay it out on a surface. Cut off the edges to make a rectangular shape. Save the scraps to make decorative crust pieces.
Place slightly melted butter in a bowl. Add grated Parmesan along with salt and pepper to the melted butter and mix well.
Spread the butter mixture over the pie crust. Sprinkle shredded Parmesan on top.
Cut your asparagus from the bottom so they fit onto the pie crust. Then cut your carrots in half and then slice them into fours. If you want your veggies to be very soft, boil or bake them first for about 10 min.
Place the asparagus and carrots in a row on top of the butter Parmesan mixture. If you would like a decorated crust, you can use the scrap edges to cut out small circles, squares, or just use strips of dough. I had small flower cookie cutters, so I rolled out the second pie crust and used them.
To stick the decorative pie crust pieces, dab a touch of water and press down gently. Then brush lightly with a little remaining butter from the bowl.
Bake for 10-20 min or according to package instructions.
If you only bake the crust for 10 min, the veggies will not be very soft, they will still have some bite to them. So, you should either bake or boil them for about 10 min first. Also, I left mine in the oven for about 20 min because I wanted the crust to get more golden. Since ovens vary, after 10 min keep checking on it.