Categories: Pizza, paleo

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

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. 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.

4. While the pizza is baking, toss the arugala with shaved Parmesan, lemon juice, remaining 1 teaspoon olive oil, and salt and pepper.

5. Cut pizza into wedges and serve with arugala along side.

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