Pesto Flatbread Pizza with Marinated Mozza, Roasted Tomatoes, Garlic and Arugula

Lactose-Free | Vegan | Gluten-Free Option

2 servings

Prep Time: 20 minutes
Cook Time: 15 minutes

What You’ll Need

  • 1 cup cherry or grape tomatoes
  • 4 garlic cloves, peeled
  • 2 tsp. olive oil
  • 2 ready-made flatbreads (or gluten-free flatbreads for gluten-free option)
  • ¼ cup vegan pesto, your favorite brand
  • 8.5 oz. container Vevan Marinated Mozza-Bites
  • 1 cup arugula

Optional Toppings

  • Red pepper flakes
  • Olive oil & balsamic drizzle
  • Salt & Pepper, to taste

Here’s How

  1. Preheat the oven to 425°F.
  2. Combine the tomatoes, garlic and olive oil, tossing to coat.
  3. Place on a baking sheet and roast for 15 minutes until tomatoes and garlic start to brown.
  4. Remove from the oven and set aside.
  5. Heat flatbread according to package directions.

Assemble your flatbreads:

  1. Smash or finely chop the garlic cloves and spread on top of each warmed flatbread.
  2. Spread with pesto.
  3. Top with arugula, roasted tomatoes and Vevan Marinated Mozza-Bites.
  4. Sprinkle with red pepper flakes, and drizzle with olive oil and balsamic vinegar if desired.
  5. Season with salt & pepper to taste. Enjoy!