slice ½ shallot 1/8th inch thick and mix with red wine vinegar, allow to sit at room temp mince other half of shallot and garlic combine ⅓ of the pesto with the ricotta and season with a pinch of salt and pepper and 2 t olive oil, reserve rest for topping flatbread

place flatbread directly on the rack in a 400 degree oven bake for 8-10 minutes until golden brown and crisp

in a medium saute, heat over medium high heat and add 2 t olive oil add broccolini and allow to cook for 2-3 minutes, undisturbed until it starts to char mix and cook for another 2 minutes add minced shallot and garlic and sweat until tender and fragrant add ¼ c water and cook until broccolini is tender

remove from oven and top flatbread with ricotta spread, broccolini mixture and top with asiago cheese and the remaining pesto bake in oven for another 2-3 minutes until the cheese melts on top remove from the oven and top with pickled shallots