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

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