Roasted Tomato and Artichoke Flatbread Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Add roasted tomatoes and artichokes to amp up the flavor in your flatbread pizza. Ingredients:
1 pint grape tomatoes (2 cups) |
1 (13 3/4-ounce) can artichoke hearts, drained and quartered |
2 teaspoons extra-virgin olive oil, divided |
2 naan flatbreads or lavash |
1 tablespoon finely grated fresh parmesan cheese |
2 cups arugula |
1/4 cup shaved parmesan cheese |
1 tablespoon fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat broiler.
2. Toss tomatoes and artichokes with 1 teaspoon oil, and arrange in a shallow baking pan. Broil, stirring occasionally, about 4 minutes or until charred and tomatoes are wilted.
3. Preheat oven to 450°. Top each flatbread with half of tomatoes and artichokes. Sprinkle with grated Parmesan; bake in bottom third of oven 10 minutes or until golden brown and crisp.
4. While the pizza is baking, toss the arugula with shaved Parmesan, lemon juice, remaining 1 teaspoon olive oil, salt, and pepper.
5. Cut pizza into wedges, and serve with arugula alongside.
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