Name: Cheesy Flatbread with Lemony Arugula, Parmesan & Toasted Pine Nuts
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 6 flatbreads or naan; 1 ½ lemons; ¾ (227 g) block mozzarella cheese; 85 g Parmesan cheese; ⅓ cup pine nuts; 2 shallots; black pepper; extra virgin olive oil; salt

Cheesy Flatbread with Lemony Arugula, Parmesan & Toasted Pine NutsCheesy Flatbread with Lemony Arugula, Parmesan & Toasted Pine Nuts — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

6 flatbreads or naan

1 ½ lemons

¾ (227 g) block mozzarella cheese

85 g Parmesan cheese

⅓ cup pine nuts

2 shallots

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F).

Preheat a skillet over medium heat.

Once the skillet is hot, add pine nuts and cook, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside to cool.

Meanwhile, divide flatbreads between two large baking sheet pans. Place in the oven (it doesn't have to be fully heated) and bake until flatbreads are warm, about 5 minutes.

While the flatbreads warm up, wash, dry, and zest lemons into a large bowl (reserve lemons for later use).

Coarsely grate mozzarella. Add to the bowl with the lemon zest and stir to combine.

Remove flatbreads from oven and sprinkle with the lemon-cheese mixture. Return baking sheets to the oven and continue to bake until flatbreads are crispy and cheese is melted, 4-5 minutes more. Remove from oven. (Reserve bowl for next step.)

Meanwhile, peel and mince shallots. Place in the reserved bowl.

Juice reserved lemons into the bowl with the shallot. Add oil, pepper, and salt, then whisk to combine the dressing.

Wash and dry arugula (skip this step if it came pre-washed). Add to the bowl with the dressing.

Using a peeler, shave the Parmesan into curls. Add to the bowl, along with the pine nuts, and gently toss to combine the salad.

Top each flatbread with a small handful of the arugula salad, then slice into wedges. (Reserve remaining salad for serving.)

Divide flatbreads between plates. Serve with remaining salad on the side and enjoy!

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