Ingredients:

  • 2 large (approx. 10 inch) pre-baked flatbreads or Naan
  • 2 tbsp extra virgin olive oil
  • 1/2 cup basil pesto
  • 1 clove garlic, minced fine
  • 6 oz goat cheese, crumbled
  • 1 cup shredded mozzarella
  • 1/4 cup pine nuts, lightly toasted
  • 2 cups fresh baby arugula
  • 2 tbsp balsamic glaze
  • 1/4 tsp flaky sea salt
  • Freshly cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Lightly brush both sides of the flatbreads with olive oil and pre-bake for 3 minutes to ensure a crispy base.
  3. Spread 2-3 tablespoons of pesto evenly across each flatbread, leaving a 1/2 inch border for the crust.
  4. Sprinkle a thin layer of shredded mozzarella over the pesto to act as a binding agent.
  5. Place small, 1-inch dollops of goat cheese randomly across the surface.
  6. Scatter the toasted pine nuts over the top of the cheese.
  7. Bake in the center rack for 12-15 minutes until the edges are mahogany-gold and the cheese is softened and slightly browned.
  8. Remove from oven and let rest for 2 minutes.
  9. Top the hot flatbread with fresh baby arugula, drizzle with balsamic glaze, and finish with flaky sea salt and freshly cracked black pepper.