Ingredients
- FLATBREAD PIZZA
- 1 tablespoon extra-virgin olive oil
- 1 small shallot sliced lengthwise
- 8- ounces of cremini or mushroom of your choice sliced
- 2 teaspoons Italian seasoning
- salt and pepper to taste
- 2 rounds or squares of Naan flatbread
- ¼ cup artichoke pesto
- 1 cup italian cheese blend or mozzarella cheese
- ARUGULA SALAD
- 4 cups Arugula washed and drained
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh squeezed lemon juice
- salt and pepper to taste
Instructions
- Flatbread Pizza
- Preheat oven to 425 degrees.
- Heat olive oil in a large pan over medium heat. Add shallots, mushrooms and Italian seasoning.
- Cook, tossing until softened and browned about 10 minutes. Season with salt and pepper.
- Place flatbreads on a parchment-lined baking sheet.
- Spread 1 to 2 tablespoons of artichoke pesto over flatbread.
- Spread mushrooms over pesto.
- Sprinkle cheese over mushrooms or if you like, reverse the order and sprinkle on the cheese before spreading on the mushrooms.
- Bake flatbreads until cheese is melted and crust is golden brown, about 7 minutes.
- While pizza is in the oven, place arugula in a large bowl, drizzle with olive oil and lemon juice. Season to taste with salt and pepper.
- Remove flatbreads into slices. Serve with salad on the side or on top of flatbread.
Notes
Nutrition
Serving: 1.5 ounce | Calories: 494kcal | Carbohydrates: 30g | Protein: 17g | Fat: 36g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 874mg | Fiber: 3g | Sugar: 4g
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