Neapolitan Pizza

Ingredients:

• 6 ounces heirloom cherry tomatoes
• 3 basil (Sprigs)
• 1 shallot
• 6 ounces fresh mozzarella (thinly sliced)
• 2 pizza crust
• 1-ounce marinara sauce
• 1-ounce shaved Parmesan cheese
• 1/2 teaspoon red pepper flakes
• 2 tablespoons Premium Extra Virgin Olive Oil
• 1 tablespoon Neapolitan Herb Aged Balsamic Vinegar
• 2 ounces baby arugula

Directions:

1. Preheat oven to 400℉
2. Half Shallots, tomatoes and mozzarella.
3. Over medium heat and add 1 tsp. olive oil and shallots. Cook until soft (2-3 minutes). Remove pan from burner.
4. Place flatbreads directly on oven rack and bake until slightly crisp, 5 minutes.
5. Spread marinara on each flatbread. Top with mozzarella halves and half the Parmesan. Add tomatoes, shallot strips, and a pinch of red pepper flakes (to taste). Bake until crust is lightly browned, and cheese is bubbly and melted, 13-16 minutes. Rest pizzas 2 minutes.
6. Whisk balsamic vinegar and olive oil in a medium mixing bowl. Add arugula and toss to coat. Season with a pinch of salt and pepper.
7. Garnish salad and pizzas with fresh basil leaves, remaining Parmesan, and remaining red pepper flakes.
8. Enjoy!