Pesto Flatbread Topped with Arugula


  • 1 package of arugula 
  • 1 jar of pesto
  • Naan bread 
  • Feta cheese crumbles 
  • 1/2 cup of grated Parmesan 
  • Cranberry Pear Balsamic Vinegar 
  • Blood Orange Olive Oil 

Spread prepared pesto in an even layer to cover a piece of Naan bread. Top with Feta cheese crumbles and grated Parmesan.

Bake at 375 degrees for 5 minutes until golden brown. Remove from oven and cut into 1/4ths. 

In a mixing bowl or cruet, prepare the dressing by whisking together 50% Cranberry Pear Balsamic and 50% Blood Orange Olive Oil. 

Toss 4 cups of arugula with the vinaigrette and place a handful of the greens atop each slice of flatbread. 

Serve immediately and enjoy!

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