Grape tomatoes, robust marinara sauce and fresh mozzarella, 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!
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and halve shallot. Slice into thin strips.
Halve mozzarella balls.
Par-Bake the Flatbreads
Place flatbreads directly on rack in hot oven and bake until slightly crisp, 6-8 minutes.
Carefully, remove flatbreads from oven and place on prepared baking sheet.
While flatbreads par-bake, cook shallot.
Cook the Shallot
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add shallot to hot pan and stir occasionally until soft and aromatic, 2-3 minutes.
Remove pan from burner.
Assemble and Bake the Pizzas
Spread marinara on each flatbread. Add mozzarella halves, half the Parmesan (reserving remaining for garnish), tomatoes, shallot, a pinch of salt, and a pinch of red pepper flakes (to taste) (reserve remaining for garnish).
Bake until crust is lightly browned and cheese is bubbly and melted, 5-7 minutes.
Rest baked pizzas 2 minutes.
While pizzas rest, make salad.
Make the Salad
Thoroughly combine balsamic vinegar, 1 Tbsp. olive oil and a pinch of salt and pepper in a mixing bowl. Add arugula and gently combine.
Plate dish as pictured on front of card, garnishing pizzas with remaining Parmesan and red pepper flakes (to taste) and topping with salad. Bon appétit!
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