FOR YOUR TABLE
Pesto Flatbread Pizzas
Recipe and image courtesy of Kelly Gellner (eatyourselfskinny.com)
- 2 large naan flatbreads or 4 mini naan flatbreads
- 1 Tbsp garlic puree or minced garlic
- 1⁄2 cup pesto
- 6 (1⁄3-inch-thick) slices fresh mozzarella
- 1 cup tomatoes (cherry or preferred), thinly sliced
- 1⁄2 cup sun-dried tomatoes, halved
- Salt and pepper, to taste
- 2 cups arugula
- Fresh basil leaves, torn
- Red pepper flakes, to taste (optional)
Preheat oven to 425 F.
Brush one side of the flatbreads with garlic puree and place in oven (on a baking sheet lined with foil or directly onto the oven rack for a crispier pizza) about 3 to 5 minutes to crisp up. Spread pesto evenly over flatbreads and top with mozzarella slices and tomatoes. Season with salt and pepper, and place flatbreads in the oven on a baking sheet lined with foil for 10 to 13 minutes, until the cheese is bubbling and the edges are crisp.
Remove flatbreads from oven. Top with arugula, fresh basil and red pepper flakes, if desired. Makes 4 servings.