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Wendi McLendon-Covey's Arugula and Goat Cheese Flatbread





Ingredients:
One gluten free flatbread crust
Two organic Roma tomatoes
Wild arugula
Crumbled goat cheese

 

For pesto:
Dorot basil cubes
Dorot garlic cubes
Olive oil
Shredded parmesan cheese
Lemon juice



 

Recipe:
1. Assemble ingredients for pesto sauce.

2. Spread it on the pizza crust.

3. Thinly slice the tomatoes and arrange them on top of the pesto.

4. Put goat cheese crumbles on top.

5. Cook for as long as the instructions on the pizza crust packaging advise.

6. Let cool for a couple of minutes.

7. Generously sprinkle arugula on top.

Serve!




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