Preheat oven to 425 degrees F (220 degrees C).
Heat Extra-Virgin Olive Oil (1 tablespoon) in a large pan over medium heat. Add Shallot (1), Cremini Mushroom (8 ounce), and Italian Seasoning (2 teaspoon). Cook, tossing, until softened and browned, about 10 minutes. Season with Salt and Pepper (to taste).
Place Naan (2 slice) on a parchment-lined baking sheet. Spread Artichoke Pesto (1/4 cup) over flatbread. Spread mushrooms over pesto. Sprinkle Mozzarella Cheese (1 cup) over mushrooms. Bake flatbreads until cheese is melted and crust is golden brown, about 7 minutes.
While pizza is in the oven, place Arugula (4 cup) in a large bowl, drizzle with Extra-Virgin Olive Oil (1 tablespoon) and Lemon (1 tablespoon). Season with salt and pepper to taste.
Remove flatbreads from the oven. Serve with salad on the side or on top of flatbread.