Add roasted tomatoes and artichokes to amp up the flavor in your flatbread pizza.

Lori Powell


Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • 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.

  • 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.

  • While the pizza is baking, toss the arugula with shaved Parmesan, lemon juice, remaining 1 teaspoon olive oil, salt, and pepper.

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

Nutrition Facts

277 calories; fat 8g; saturated fat 2g; mono fat 2g; poly fatg; protein 12g; carbohydrates 41g; fiber 5g; cholesterol 6mg; iron 3mg; sodium 620mg; calcium 116mg.