Artichoke and Tomato Flatbread With Goat Cheese, Mozzarella, and Pepperoncini Salad

(from castro15’s recipe box)

Categories: Pizza/flatbread


  • 4 oz. Cherry Tomatoes
  • 4 Pepperoncini
  • 1 Red Onion
  • 2 Garlic Cloves
  • 3 oz. Artichoke Hearts
  • 2 Naan Flatbreads
  • 4 oz. Shredded Mozzarella
  • 2 oz. Goat Cheese Crumbles
  • 1/4 oz. Baby Arugula


  1. Preheat oven to 400 degrees and line a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Halve cherry tomatoes. Slice pepperoncini peppers into thin rounds. Peel red onion and slice into thin strips (julienne). Mince garlic. Drain artichoke hearts in a colander, reserving 1 Tbsp. juice.

  2. Place naan on prepared baking sheet. Brush with 1 tsp. olive oil and add minced garlic and a pinch of salt and pepper. Spread cherry tomatoes, artichoke hearts, and 1/4 cup red onion over the naan. Top with mozzarella and goat cheeses. Naan is a flatbread that’s a perfect substitution for pizza crust because of its flat shape and chewy texture.

  3. Place baking sheet in oven on the middle rack and bake for 9-12 minutes, or until cheese is melted and naan is browned. Remove from oven and let cool for a few minutes while you prepare the salad.

  4. Place baby arugula in a mixing bowl with the sliced pepperoncini. Pour the artichoke juice over the salad along with 1 tsp. olive oil and a pinch of salt and pepper. Toss ingredients to incorporate. Using the artichoke juice for the dressing gives the vinaigrette a nice briny bite.

  5. Cut flatbread in quarters and place in middle of a plate. Top with some baby arugula and pepperoncini salad and serve the rest on the side.

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