Roasted Tomato and Artichoke Flatbread Pizza

Ingredients

• 13.8 ounce artichoke hearts drained quartered canned
• 2 cups arugula 
• 0.3 teaspoon pepper black freshly ground
• 2 cups grape tomatoes 
• 1 tablespoon juice of lemon fresh
• 2  naan flatbreads 
• 2 teaspoons olive oil extra-virgin divided
• 0.3 cup parmesan cheese shaved
• 1 tablespoon parmesan cheese fresh finely grated
• 0.3 teaspoon salt 

Equipment

• oven
• baking pan
• broiler

Directions

1. Preheat broiler.
2. Toss tomatoes and artichokes with 1 teaspoon oil, and arrange in a shallow baking pan. Broil, stirring occasionally, about 4 minutes or until charred and tomatoes are wilted.
3. Preheat oven to 45
4. Top each flatbread with half of tomatoes and artichokes.
5. Sprinkle with grated Parmesan; bake in bottom third of oven 10 minutes or until golden brown and crisp.
6. While the pizza is baking, toss the arugula with shaved Parmesan, lemon juice, remaining 1 teaspoon olive oil, salt, and pepper.
7. Cut pizza into wedges, and serve with arugula alongside.