Perfect light meal.
Category
Sides
Author:
Olivia's
Ingredients
Preheat oven to 400F
6 oz. Heirloom cherry tomatoes, halved or quatered depending on size
3 Basil sprigs
1 Shallot, sliced
6 oz. Fresh Mozzarella thinly sliced
2 Flatbreads
1 oz. Marinara sauce
1 oz. Parmesan Cheese, shaved
1/2 Tsp. red pepper flakes
2 Tbsp. Extra Virgin Olive oil
2 oz. Baby Arugula
Directions
Preheat oven to 400F
In a skillet, add 1 Tsp. EVOO and shallots cook over medium heat for 2 to 3 minutes or until soft, remove pan from heat set aside.
Place flatbreads directly on oven racks and bake until slightly crisp, about 5 minutes, then remove from oven
Spread each flatbread with marinara sauce, add mozzarella and half of the parmesan Cheese. Add tomatoes, shallots and a pinch of the red pepper flakes.
Bake until crust is lightly browned and cheese is bubbly and melted 13 to 16 minutes. Remove from oven, cool for 2 minutes.
Whisk balsamic vinegar and olive oil in a medium mixing bowl. Add arugula and toss to coat, season with a pinch of salt and pepper.
Garnish salad and flatbread with basil leaves, remaining parmesan cheese and remaining red pepper flakes. Serve immediately