Instructions
For the Flatbread Base:
2 rectangular flatbreads or pre-baked pizza crusts
1 tbsp extra virgin olive oil
1 clove garlic, halved
For the Toppings:
1 cup cherry tomatoes, halved
4 oz goat cheese, crumbled
1/4 cup basil pesto (store-bought or homemade)
2 cups fresh baby arugula
1 tsp balsamic glaze
1/4 tsp red pepper flakes
Salt and black pepper to taste
Notes
Preheat your oven to 400°F.
Toss the halved cherry tomatoes with a drizzle of olive oil, salt, and pepper on a small baking sheet. Roast for 12–15 minutes until they are blistered and slightly burst.
While tomatoes roast, place the flatbreads directly on the oven rack for 3–5 minutes to crisp them up.
Remove the flatbreads and lightly rub the surface with the cut side of the garlic clove for a subtle aroma.
Spread a thin, even layer of basil pesto across each flatbread.
Arrange the roasted tomatoes and crumbled goat cheese over the pesto.
Return the flatbreads to the oven for another 5 minutes, or until the cheese is warm and the edges are golden brown.
Remove from the oven and top generously with fresh baby arugula.
Finish with a drizzle of balsamic glaze and a sprinkle of red pepper flakes for heat.
Slice into squares or triangles and serve immediately.