This recipe was created by Courtney Whitmore on behalf of Barilla®.
Ingredients 5 Servings
- 1 jar Barilla® Sun-Dried Tomato Pesto
- 10 mini flatbreads (I used naan bread)
- 10 slices mozzarella cheese
- 1 cup baby arugula leaves
- Sea salt and oregano, to taste
Preheat oven to 425° F.
Spread each flatbread with pesto and top with a slice of mozzarella.
Bake for 5-7 minutes.
Remove from oven and top with arugula leaves.
Sprinkle with salt and oregano and serve!