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

1. Preheat oven to 425 degrees F.

2. Brush the flatbreads with garlic purée and place in oven for about 3 to 5 minutes just to crisp up.

3. 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.

4. Remove from oven and top with arugula, fresh basil and red pepper flakes, if desired. Slice and enjoy!

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