Roasted Tomato and Artichoke Flatbread Pizza Recipe

Photo: Roasted Tomato and Artichoke Flatbread Pizza
Quentin Bacon

 
Prep: 10 minutes; Cook: 14 minutes.
Yield: Makes 4 servings (serving size: 1/2 flatbread and 1/2 cup arugula)

Ingredients

1 pint grape tomatoes (2 cups)
1 (13 3/4-ounce) can artichoke hearts, drained and quartered
2 teaspoons extra-virgin olive oil, divided
2 naan flatbreads or lavash
1 tablespoon finely grated fresh Parmesan cheese
2 cups arugula
1/4 cup shaved Parmesan cheese
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat broiler.

2. Toss tomatoes and artichokes with 1 teaspoon oil, and arrange in a shallow baking pan. Broil, stirring occasionally, about 4 minutes or until charred and tomatoes are wilted.

3. Preheat oven to 450°. Top each flatbread with half of tomatoes and artichokes. Sprinkle with grated Parmesan; bake in bottom third of oven 10 minutes or until golden brown and crisp.

4. While the pizza is baking, toss the arugula with shaved Parmesan, lemon juice, remaining 1 teaspoon olive oil, salt, and pepper.

5. Cut pizza into wedges, and serve with arugula alongside.

Nutritional Information

Calories per serving:    277
Fat per serving:    8g
Saturated fat per serving:    2g
Monounsaturated fat per serving:    2g
Polyunsaturated fat per serving:    0.0g
Protein per serving:    12g
Carbohydrates per serving:    41g
Fiber per serving:    5g
Cholesterol per serving:    6mg
Iron per serving:    3mg
Sodium per serving:    620mg
Calcium per serving:    116mg

This Recipe Is
Low Cholesterol

Lori Powell
Health

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