Garlicky Pesto Flatbread Pizza with Tomatoes & Arugula

These quick and EASY garlicky pesto flatbread pizzas are full of fresh tomatoes, basil and arugula for a flavorful weeknight dinner that can be ready in just 15 minutes!

The hubby and A cook keep to eat lighter, but pizza is the one thing we just cannot give up. EVER. So A cook wanted to share our go-to pizza recipe with you that is reliable when you do not have a lot of time in the evenings and have some leftover veggies that you need to use up. Let me tell you, these flatbread pizzas are SO simple to throw together and with a satisfying medley of tomatoes, p

We've had a pretty warm fall so far here in Virginia (up until this week anyway….brr!) and A cook had a lot of tomatoes A cook wanted to use up so it was the reliable time to share these flatbreads with you guys! A cook keep throwing on fresh tomatoes while the hubs really likes sun dried tomatoes so A cook decided to use a mixture of both. This kitchen is a huge fan of Alessi and have used their satisfying pro

What goes in

• 2 whole grain naan flatbreads
• 1 tablespoon Alessi garlic purée
• 1/2 cup pesto
• 6 slices fresh mozzarella, 1/3-inch thick
• 1/2 pound tomatoes
• 1/2 cup sun dried tomatoes
• Salt and pepper, to taste
• 2 cups arugula
• Fresh basil leaves, torn
• Red pepper flakes, to taste

How it comes together

1. Preheat oven to 425 degrees F.
2. Brush the flatbreads with garlic purée and place in oven for about 3 to 5 minutes just to crisp up.
3. Spread pesto evenly over flatbreads and top with slices of mozzarella and tomatoes. Season with salt and pepper and place flatbreads in the oven on a prepared baking sheet for 10 to 13 minutes, until cheese is bubbling and edges are crisp.
4. Remove from oven and top with arugula, fresh basil and red pepper flakes, if desired. Slice and enjoy!