Garlicky Pesto Flatbread Pizza with Tomatoes and Arugula
These quick and EASY garlicky pesto flatbread pizzas are full of fresh tomatoes, basil and arugula for a flavorful weeknight dinner that can be ready in just 15 minutes!
Servings: 4
Ingredients
- 2 whole grain naan flatbreads
- 1 Tbsp Alessi garlic purée
- 1/2 cup pesto
- 6 slices fresh mozzarella 1/3-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
Instructions
- Preheat oven to 425 degrees F.
- Brush the flatbreads with garlic purée and place in oven for about 3 to 5 minutes just to crisp up.
- 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.
- Remove from oven and top with arugula, fresh basil and red pepper flakes, if desired. Slice and enjoy!
Nutrition
Serving: 1/2 flatbread | Calories: 386kcal | Carbohydrates: 37.1g | Protein: 16.7g | Fat: 19.2g | Saturated Fat: 5.9g | Sodium: 1.163mg | Fiber: 5.8g | Sugar: 7.2g