Artichoke and Tomato Flatbread
with goat cheese and pepperoncini
Prep & Cook Time: 25-35 min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk, Eggs, Wheat
Chef
Justin Paruszkiewicz
Does “Pizza Night” at your house usually mean a call to the nearest greasy joint and some awkward face-time with the delivery guy? We can do you one better with these personal pizzas on delightfully chewy naan that can be whipped up in a flash. We start with tomatoes, juicy artichoke hearts, creamy mozzarella, and tangy goat cheese. Things get zesty with perfectly spiced pepperoncini and arugula salad on top for a simple, satisfying weeknight meal - no tip required.
In Your Box (serves 2)
- 2 Garlic Cloves
- 4 oz. Grape Tomatoes
- 3 oz. Artichoke Hearts
- 1 Shallot
- 4 Pepperoncini
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2 Naan Flatbreads
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4 oz. Shredded Mozzarella
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1 oz. Goat Cheese
- ½ oz. Baby Arugula
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Nutrition (per serving)
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Calories678
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Carbohydrates79g
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Fat29g
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Protein29g
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Sodium1739mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Mixing Bowl
Before You Cook
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1 Prepare the Ingredients
Mince garlic. Halve tomatoes. Reserve any artichoke liquid (there may not be any). Rinse artichokes. Peel and halve shallot. Slice halves into thin strips. Slice pepperoncini into thin rounds.
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2 Assemble the Flatbreads
Place flatbreads on prepared baking sheet. Brush each with 1 tsp. olive oil. Add garlic, tomatoes, artichokes, and shallot (to taste) to each flatbread. Top with mozzarella and goat cheese (breaking up with your hands if needed).
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3 Bake the Flatbreads
Bake flatbreads in hot oven until cheese is melted and flatbreads are browned, 12-14 minutes. Remove from oven and let cool. While flatbreads cool, make salad.
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4 Make the Salad
Place arugula in a mixing bowl with pepperoncini. Add any artichoke liquid, 1 tsp. olive oil, and a pinch of salt and pepper. Toss to combine.
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5 Finish the Dish
Plate dish as pictured on front of card, topping flatbreads with salad. Bon appétit!
