Roasted Tomato and Artichoke Flatbread Pizza

vegetarian-pizza Recipe
Quentin Bacon
Add roasted tomatoes and artichokes to amp up the flavor in your flatbread pizza.

Yield:

Makes 4 servings (serving size: 1/2 flatbread and 1/2 cup arugula)

Recipe Time

Prep: 10 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 277
Fat 8 g
Satfat 2 g
Monofat 2 g
Polyfat 0.0 g
Protein 12 g
Carbohydrate 41 g
Fiber 5 g
Cholesterol 6 mg
Iron 3 mg
Sodium 620 mg
Calcium 116 mg

Ingredients

1 pint grape tomatoes (2 cups)
1 (13 3/4-ounce) can artichoke hearts, drained and quartered
2 teaspoons extra-virgin olive oil, divided
2 naan flatbreads or lavash
1 tablespoon finely grated fresh Parmesan cheese
2 cups arugula
1/4 cup shaved Parmesan cheese
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

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. Preheat 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 arugula with shaved Parmesan, lemon juice, remaining 1 teaspoon olive oil, salt, and pepper.

5. Cut pizza into wedges, and serve with arugula alongside.

Note:

Lori Powell,

May 2010
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