Ingredients:

• For the Flatbread Pizza:
  • 2 flatbreads (store-bought or homemade)
  • 1 cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • Salt and pepper, to taste
• For the Arugula Salad Topping:
  • 2 cups fresh arugula
  • ½ cup cherry tomatoes, halved
  • ¼ red onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper, to taste
• For the Balsamic Glaze:
  • ½ cup balsamic vinegar
  • 1 tbsp honey

Instructions:

1. Prep the Balsamic Glaze. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat, stirring occasionally. Let it cook down for about 10-15 minutes until it’s thickened and syrupy. Remove from heat and set aside to cool.
2. Bake the Flatbread Pizza. Preheat your oven to 400°F (200°C). Brush the flatbreads with olive oil, sprinkle the minced garlic, and season with salt and pepper. Top with mozzarella and Parmesan cheese. Bake in the oven for 8-10 minutes, or until the cheese is melted and bubbly with golden spots.
3. Prepare the Arugula Salad. While the flatbreads bake, toss the arugula, cherry tomatoes, and red onion in a bowl. Drizzle with olive oil, lemon juice, and season with salt and pepper. Toss gently to combine.
4. Assemble the Pizza. Once the flatbreads are out of the oven, let them cool slightly. Top each flatbread with a generous handful of the arugula salad. Drizzle the balsamic glaze all over, making sure every bite gets a bit of that tangy goodness.
5. Slice and serve immediately! The warm, cheesy flatbread paired with the fresh, peppery arugula and sweet balsamic glaze is a combo you’ll be making again and again.

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Optional Add-ins/Add-ons:

• For an extra flavor, you can add cherry tomatoes or mushrooms to your pizza! The toppings can be endless.