Roasted Tomato and Artichoke Flatbread Pizza Recipe

This delicious pizza takes less than one half hour to make. It is dependant on fresh tomatoes to carry its flavor. Canned tomatoes just won’t cut this one so be forewarned. A savory touch is added with the Parmesan cheese, and arugula is peppery and full of vitamins.

So make this recipe today and enjoy it tonight for dinner.



1 pint grape tomatoes

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


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 one teaspoon olive oil, salt, and pepper.

5. Cut pizza into wedges, and serve with arugula alongside.


Posted by M Dee Dubroff, on January 25, 2013 at 9:00 AM