CUSTOMER FAVORITE

Ingredients

• 4 oz Grape Tomatoes
• 4 Pepperoncini
• 1 Shallot
• 2 Garlic Cloves
• 3 oz Artichoke Hearts
• 2 Naan Flatbreads
• 4 oz Shredded Mozzarella
• 2 oz Goat Cheese Crumbles
• ½ oz Baby Arugula
• Olive Oil
• Salt Pepper
• Halve grape tomatoes. Slice pepperoncini into thin
• rounds. Peel and halve shallot. Slice halves into thin
• strips. Mince garlic. Reserve any artichoke liquid
• (there may not be any). Rinse artichokes (quarter if
• whole).

Instructions

1. 1

   Cook Within: For a crispier crust, bake flatbreads directly on oven rack, rack below to catch any crumbs. For a chewier crust, bake on Naan is a flatbread that’s a perfect substitution for pizza crust because of its flat shape and chewy texture.

2. 2

   Prepare the Ingredients: Halve grape tomatoes. Slice pepperoncini into thin rounds. Peel and halve shallot. Slice halves into thin strips. Mince garlic. Reserve any artichoke liquid (there may not be any). Rinse artichokes (quarter if

3. 3

   Make the Salad: Add any artichoke liquid, 1 tsp. olive oil, and a pinch of salt and pepper. Toss to combine.

4. 4

   Assemble the Flatbreads: each with 1 tsp. olive oil and add garlic and a pinch of salt and pepper. Spread grape tomatoes, artichokes, and ¼ cup shallot over each flatbread.

5. 5

   Top with mozzarella and goat cheese (breaking up: with your hands if needed).

6. 6

   Plate the Dish: Cut flatbread in quarters, top with salad, and enjoy!

7. 7

   Bake the Flatbreads: until cheese is melted and flatbread is browned, 9-12 minutes. Remove from oven and let cool. While flatbreads bake, make salad. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Make sure to reserve any artichoke liquid to use for salad dressing (there may not • Only ¼ cup shallot is used in the recipe. Use your extras in a the recipe before you start–we promise it will be time • Move oven rack to middle • Place a colander in the sink