Fig, Shrimp, and Arugula Flatbread
We are always looking for creative toppings to add to our pizza, and this combination fits the bill. This flatbread balances out the ratio of grains to protein to produce, making it an easy, satisfying dinner choice.
|Naan flatbread (preferably whole grain)||2|
|Mozzarella cheese, grated||1 c|
|Red onion, chopped and thinly sliced||1/4 c|
|Fresh figs, stemmed and quartered||4 large|
|Medium shrimp, raw and diced||1 c|
|Balsamic glaze||2 T|
|Fresh arugula||1 c|
|Fresh ground black pepper||to taste|
- Preheat the oven to 450°F.
- Place flat reads on a sheet pan, and divide the cheese, red onion, fig slices, and diced shrimp evenly between each flatbread.
- Place in the oven and bake for 8 to 14 minutes, depending on how crisp you want your flatbread to be. Remove from the oven when the shrimp is cooked and the cheese is golden brown.
- Drizzle with balsamic glaze and top with fresh arugula and a twist of freshly ground black pepper.
Yields 4 to 6 servings