Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Heat
Extra-Virgin Olive Oil (1 Tbsp)
in a large pan over medium heat. Add
Shallot (1)
,
Cremini Mushrooms (2 1/4 cups)
, and
Italian Seasoning (1/2 Tbsp)
. Cook, tossing, until softened and browned, about 10 minutes. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Place
Naans (2 slices)
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.
Step 4
While pizza is in the oven, place
Arugula (4 cups)
in a large bowl, drizzle with
Extra-Virgin Olive Oil (1 Tbsp)
and juice from
Lemon (1/2)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Remove flatbreads from the oven. Serve with salad on the side or on top of flatbread.
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