Ingredients:

  • 4 pieces (approx. 5 oz / 140g each) store-bought flatbread or naan
  • 2 tbsp (30ml) extra virgin olive oil
  • ¾ cup (180ml) low-sodium, no-sugar-added marinara sauce
  • 8 oz (225g) part-skim mozzarella, shredded
  • 1 cup (150g) cooked chicken breast, diced
  • ½ cup (75g) red bell pepper, thinly sliced
  • ¼ cup (30g) red onion, thinly sliced
  • 2 cups (60g) fresh baby arugula
  • 1 tbsp (15ml) balsamic glaze

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Place the flatbreads on the sheet and lightly brush both the top and bottom with olive oil.
  3. Spread 2-3 tbsp (30-45ml) of sauce on each flatbread, leaving a ½ inch (1.2cm) border around the edges.
  4. Evenly distribute the shredded mozzarella, followed by the diced chicken, peppers, and onions, pressing the toppings slightly into the cheese.
  5. Bake for 10-12 minutes on the center rack until the cheese is bubbling with golden-brown spots and the edges are a deep mahogany color.
  6. Remove from the oven and let rest for 2 minutes. Top with fresh arugula and a drizzle of balsamic glaze.