Categories: Pizza/flatbread
Ingredients
- 2 whole grain naan flatbreads
- 1 Tbsp Alessi garlic purée
- 1/2 cup pesto
- 6 slices fresh mozzarella, ⅓-inch thick
- 1/2 lb tomatoes (I used a variety), thinly sliced
- 1/2 cup sun dried tomatoes
- Salt and pepper, to taste
- 2 cups arugula
- Fresh basil leaves, torn
- Red pepper flakes, to taste
Directions
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Preheat oven to 425 degrees F.
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Brush the flatbreads with garlic purée and place in oven for about 3 to 5 minutes just to crisp up.
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Spread pesto evenly over flatbreads and top with slices of mozzarella and tomatoes. Season with salt and pepper and place flatbreads in the oven on a prepared baking sheet for 10 to 13 minutes, until cheese is bubbling and edges are crisp.
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Remove from oven and top with arugula, fresh basil and red pepper flakes, if desired. Slice and enjoy!