Ingredients

The following ingredients have 4 Servings
  • 2 cooked flatbreads (or store-bought naan)
  • 2 Tablespoon pesto
  • 1 Tablespoon shallot (thinly sliced)
  • 2 garlic cloves (thinly sliced)
  • 4 oz. fresh mozzarella (sliced)
  • 1/4 cup sun-dried tomatoes (julienned)
  • 2 Tablespoon Kalamata olives (sliced)
  • 3 Tablespoon feta cheese (crumbles)
  • 1 tsp dried oregano
  • Red pepper flakes (optional)
  • Basil for garnish

Instruction

  • Pre-heat oven to 425°F. Place naan flatbread on a pizza stone or baking sheet lined with parchment paper.
  • Spread pesto evenly between both flatbreads, then divide shallot and garlic slices between the two flatbreads, spreading them out evenly. Top each flatbread with mozzarella slices, then add the sun-dried tomatoes, olives, feta cheese, and oregano (all divided equally between the two flatbreads).
  • Bake the flatbreads for 8-10 minutes until the edges are golden brown and the cheese is melted. Garnish with red pepper flakes and/or fresh basil as desired.