Ingredients:

  • 1 piece (225g) Trader Joe's Flatbread or Pizza Crust
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 cup (115g) low-sodium marinara or pesto sauce
  • 1 cup (115g) shredded part-skim mozzarella
  • 2 tbsp (8g) grated parmesan cheese
  • 1/2 cup (75g) sliced cherry tomatoes
  • 1 cup (30g) fresh baby arugula
  • 1 tsp (5ml) chili oil or red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the bare flatbread on the sheet, lightly brush the edges with olive oil, and bake for 3 minutes to create a thermal barrier.
  3. Remove the crust from the oven and spread the marinara or pesto in a thin, even layer, leaving a 1/2 inch border around the edge.
  4. Distribute the mozzarella evenly over the sauce, gently press the cherry tomatoes into the cheese, and finish with a dusting of parmesan.
  5. Return the pizza to the oven for 7-10 minutes until the cheese is bubbly and golden-brown.
  6. Remove from the oven and let the pizza rest for 2 minutes to allow the cheese to set.
  7. Top with fresh baby arugula and drizzle with chili oil before serving.