Roasted Tomato and Artichoke Flatbread Pizza

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 from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 277
  • Fat: 8g
  • Saturated fat: 2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.0g
  • Protein: 12g
  • Carbohydrate: 41g
  • Fiber: 5g
  • Cholesterol: 6mg
  • Iron: 3mg
  • Sodium: 620mg
  • Calcium: 116mg

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. 1. Preheat broiler.
  2. 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. 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. 4. While the pizza is baking, toss the arugula with shaved Parmesan, lemon juice, remaining 1 teaspoon olive oil, salt, and pepper.
  5. 5. Cut pizza into wedges, and serve with arugula alongside.
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