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| 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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