ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Tomato and Artichoke Flatbread Pizza

Quentin Bacon
Prep time 10 mins
Cook time 14 mins
Yield Makes 4 servings (serving size: 1/2 flatbread and 1/2 cup arugula)
Add roasted tomatoes and artichokes to amp up the flavor in your flatbread pizza.

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

Nutrition 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

How to Make It

  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.