Ingredients

The following ingredients have 2 Servings
  • 2 flatbreads (store-bought naan or homemade)
  • 4 Tablespoon citrus pesto
  • 6 oz. fresh mozzarella cheese
  • 1/2 cup arugula (more or less to taste)
  • Olive oil (drizzle)
  • Flakey sea salt
  • Basil (for garnish)
  • Red pepper flakes (for garnish)

Instruction

  • Pre-heat oven to 425°F. Line a baking sheet with parchment paper or place a pizza stone in the oven to pre-heat.
  • If using a baking sheet and not a stone, place the flatbread on the baking sheet to prepare. If using a pizza stone and you want it preheated, simply assemble the flatbreads on the counter and transfer using a pizza peel or gently with your hands.
  • Spread the pesto evenly between the two flatbreads, leaving as much of a crust as you'd like. Top with the mozzarella cheese, dividing evenly between the two pizzas, too.
  • Bake for 8-10 minutes until the edges are golden brown and the cheese is melted. Remove from pan and slice, then top with arugula, a drizzle of olive oil as desired, flakey sea salt, and additional basil leaves.