Roasted Tomato and Artichoke Flatbread Pizza
(from Heather Hulsey’s recipe box)
Source: health.com
Prep time: 10 minutes
Cook time: 14 minutes
Serves 4 people
Ingredients
- 1 pint grape tomatoes (2 cups)
- 1 (13 3/4 oz.) can artichoke hearts, drained and quartered
- 2 teaspoons extra-virin olive oil, divided
- 2 naan flatbreads or lavash
- 1 tablespoon finely grated fresh Parmesan cheese
- 2 cups arugala
- 1/4 cup shaved Parmesan cheese
- 1 tablespoon fresh lemon juice
- Salt and Pepper to taste
Directions
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Preheat broiler.
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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.
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eheat 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.
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While the pizza is baking, toss the arugala with shaved Parmesan, lemon juice, remaining 1 teaspoon olive oil, and salt and pepper.
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Cut pizza into wedges and serve with arugala along side.