FOR YOUR TABLE
Pesto Flatbread Pizzas
Recipe and recipe image courtesy of Kelly Gellner (eatyourselfskinny.com)
- 2 large naan flatbreads or 4 mini naan flatbreads
- 15 mL (1 Tbsp) garlic purée or minced garlic
- 125 mL (½ cup) pesto
- 6 thick slices of fresh mozzarella
- 250 mL (1 cup) tomatoes (grape or preferred), thinly sliced
- 125 mL (½ cup) sun-dried tomatoes, halved
- Salt and pepper, to taste
- 500 mL (2 cups) arugula
- Fresh basil leaves, torn
- Red pepper flakes, to taste (optional)
Preheat oven to 220 C (425 F).
Brush one side of the flatbreads with garlic purée 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.
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