Ingredients

• 6 oz Heirloom cherry tomatoes, halved or quartered


• 3 basil sprigs


• 1 shallot, sliced


• 6 oz fresh mozzarella thinly sliced


• 2 flatbreads


• 1 oz marinara sauce


• 1 oz parmesan cheese, shaved


• 1/2 tsp red pepper flakes


• 2 Tbsp J. Olive Co. EVOO


• 1 Tbsp. J. Olive Co. Neapolitan Herb Balsamic


• 2 oz baby arugula

Directions

1. Preheat oven to 400.


2. In a skillet over medium heat, add 1 tsp EVOO and shallots and sauté for 2-3 minutes, or until soft. Remove pan from heat and set aside.


3. Place flatbreads directly on oven racks and bake until slightly crispy, about 5 minutes, then remove from oven.


4. Spread marinara sauce on each flatbread, add mozzarella and half of the parmesan cheese. Add tomatoes, shallots and a pinch of red pepper flakes.


5. Bake until crust is lightly browned and cheese is bubbly, about 13-16 minutes. Remove from oven and cool for 2 minutes.


6. While flatbread is baking, whisk Neapolitan Herb Balsamic and EVOO in a mixing bowl. Add arugula and toss to coat, season with a pinch of salt and pepper.


7. Place arugula on top of flatbread or serve on the side. Garnish flatbread with basil leaves and parmesan cheese. Serve immediately.