Roasted Tomato and Artichoke Flatbread Pizza

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杯剃帕尔马干酪
• 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.