Roasted Tomato and Artichoke Flatbread Pizza

vegetarian-pizza Quentin Bacon


  • 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 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 1 teaspoon olive oil, salt, and pepper.

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

  • Prep Time:
  • Cook Time:

  • Add roasted tomatoes and artichokes to amp up the flavor in your flatbread pizza.
  • Yield: Makes 4 servings (serving size: 1/2 flatbread and 1/2 cup arugula)

Nutritional Information

Calories per serving: 277
Fat per serving: 8g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 12g
Carbohydrate per serving: 41g
Fiber per serving: 5g
Cholesterol per serving: 6mg
Iron per serving: 3mg
Sodium per serving: 620mg
Calcium per serving: 116mg

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