Heirloom cherry tomatoes, robust marinara sauce, fresh mozzarella, and bright basil, baked until irresistibly melty and crisp, make this pizza a real treat. Balsamic dressed arugula serves as an additional topping and/or a side salad. Bonus!
Peel and halve shallot.
Slice into thin strips.
Halve cherry tomatoes.
Cook the Shallot
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add shallot strips to hot pan and cook until soft and aromatic, 2-3 minutes.
Remove pan from burner.
Par-Bake the Flatbreads
Place flatbreads directly on oven rack and bake until slightly crisp, 5 minutes.
Remove from oven and place on prepared baking sheet.
Assemble and Bake the Pizzas
Spread marinara on each flatbread.
Top with mozzarella slices and half the Parmesan (reserving remaining for garnish).
Add tomatoes, shallot strips, and a pinch of red pepper flakes (to taste).
Bake until crust is lightly browned and cheese is bubbly and melted, 13-16 minutes.
Rest pizzas 2 minutes. While pizzas bake, make salad.
Make the Salad
Whisk balsamic vinegar and 1 Tbsp. olive oil in a medium mixing bowl.
Add arugula and toss to coat.
Season with a pinch of salt and pepper.
Plate dish as pictured and garnish salad and pizzas with fresh basil leaves, remaining Parmesan, and remaining red pepper flakes (to taste).