This Mediterranean Flatbread is topped with arugula basil pesto, broiled tomatoes, peperoncini peppers, onions and new arugula. A veggie lover pizza dream.
Today we are turning up the delightful meter and making this Mediterranean Flatbread. Pizza mixture is covered in the Arugula Basil Pesto I imparted to you yesterday and afterward bested with broiled tomatoes, red onion, peperoncini peppers and some new arugula. It is a straightforward combo of fixings with bunches of flavor.
You could add some veggie lover cheddar to the blend on the off chance that you are into that, yet there is as of now so much flavor going on here that I don't think you even need it.
Also Try Our Recipe : MEDITERRANEAN LENTIL VEGGIE WRAPS
Ingredients
- 1 package pre-made pizza dough 16 oz.
- 1/2 cup Arugula Basil Pesto recipe link above
- 1/2 package grape tomatoes cut in half
- 1 tsp. olive oil
- 1/2 tsp. oregano
- 5 peperoncini peppers diced
- red onion sliced thin, to taste
- 1/4 cup fresh arugula
- pepper to taste
Instructions
- Preheat oven to 420 degrees.
- Dust a piece of parchment paper with flour and place pizza dough on top. Allow dough to come to room temperature (30-60 minutes).
- While dough is coming to temperature, make pesto and place in the fridge until ready to use.
- Line a baking sheet with foil and add tomatoes and coat them with olive oil and oregano. Bake in the oven for 8 minutes. Remove from oven and set aside.
- Stretch dough out on parchment paper. Place in the oven (on the parchment paper) for 12 minutes. Remove dough from oven and spread pesto on top, followed by tomatoes, peperoncini peppers and red onion. Place pizza back in the oven (on the parchment paper) for an additional 5 minutes. Remove from the oven and top with arugula and pepper.
- Slice and serve.
For More Details : bit.ly/3e2Kmyp
Read More Our Recipe : Easy Chicken Veggie Patties
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