Whereas finding out overseas in London, I had the nice fortune of creating new buddies who occurred to be vegetarians. Whereas that won’t appear all that uncommon, I grew up in a small U.S. city and had by no means come throughout (a lot much less been buddies with) full-blown non-meat eaters earlier than.
As my oven is straight out of the 1950s, the tomatoes took 10 minutes to broil, whereas the flatbread fared somewhat higher, turning a "crisp golden brown" in about 13 minutes. However for these with 21st century ovens, this meal ought to solely take 14 minutes to cook dinner (about the identical period of time it might take to order and obtain a greasy, calorie-loaded pizza).
Whereas I used to be afraid I might miss the mozzarella cheese, the flavors of the tomatoes, Parmesan, and artichokes greater than made up for it. The one purpose I’d be tempted so as to add some additional cheese is in order that the artichokes and tomatoes didn’t fall off the flatbread so simply.
I’m not an enormous fan of utilizing my broiler, however I did just like the style it gave to the tomatoes. The arugula salad was extraordinarily straightforward to make, and made a tasty facet.
A pleasant bonus? The entire meal was solely 277 energy!
Do that recipe: Roasted Tomato and Artichoke Flatbread Pizza
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