Garlicky Pesto Flatbread Pizza with Tomatoes & Arugula

Pesto, Tomatoes, and Good Bread

There are meals that ask very little of you and give back generously. Flatbread has always been that kind of canvas — humble, ready, patient. Spread it with something fragrant and deeply herbed, layer it with the soft weight of fresh mozzarella and the concentrated sweetness that only a sun-dried tomato carries, and you have something that feels far more considered than the time it takes to make. The arugula arrives last, bright and slightly bitter, a gentle reminder that contrast is often what makes a dish feel complete.

Ingredients

• 2 whole grain naan flatbreads
• 1 tablespoon Alessi Garlic Puree
• 1/2 cups Alessi Pesto
• 6 slices fresh mozzarella, 1/3 inch thick
• 1/2 pounds tomatoes, thinly sliced
• 1/2 cups Alessi Sun Dried Tomatoes
• Alessi Sea Salt and Black Peppercorns, to taste
• 2 cups arugula
• fresh basil leaves, torn
• red pepper flakes, to taste

Instructions

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.
4. 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.
5. Remove from oven and top with arugula, fresh basil and red pepper flakes, if desired. Slice and enjoy!
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