We are officially escalating the cheese arms race with this flatbread. One cheese? Child's play! Two cheeses? Pshaw! Cheese lovers take notice: this crispy naan flatbread comes armed with Parmesan, creamy ricotta, and delicate fresh mozzarella. It's finished with grape tomatoes, sweet-tart balsamic glaze, and, the coup de grâce, aromatic truffle oil. This is the kind of brinksmanship we can get behind.
Halve grape tomatoes.
Halve ciligiene mozzarella.
Combine ricotta, ½ tsp. salt, ¼ tsp. pepper, and 2 tsp. olive oil in a small mixing bowl.
Build and Bake Flatbreads
Spread ricotta mix on top of flatbreads from edge to edge. Top with grape tomatoes, half the mozzarella (reserve remaining for topping cooked flatbread), and shaved Parmesan (reserve a pinch for garnish).
Place flatbreads directly on oven rack, with baking sheet on rack beneath (to catch drips), and bake 10-12 minutes, or until crust edges are golden brown and crispy.
Rinse mixing bowl and reserve.
Dress the Arugula
While flatbreads cook, toss arugula with truffle oil in rinsed mixing bowl.
Season with ¼ tsp. salt and a pinch of pepper.
Finish the Flatbreads
Remove flatbreads from oven and top with remaining mozzarella and arugula.
Drizzle with balsamic glaze. Season flatbreads with a pinch of salt and pepper.
Plate the Dish
Plate dish as pictured on front of card and garnish with remaining Parmesan. Bon appetit!