1 tablespoon Neapolitan Herb Aged Balsamic Vinegar
2 ounces baby arugula
Preheat oven to 400F
Half Shallots, tomatoes and mozzarella.
Over medium heat and add 1 tsp. olive oil and shallots. Cook until soft (2-3 minutes). Remove pan from burner.
Place flatbreads directly on oven rack and bake until slightly crisp, 5 minutes.
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.
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.
Garnish salad and pizzas with fresh basil leaves, remaining Parmesan, and remaining red pepper flakes.
All Oils and Balsamic vinegars supplied by Veronica Foods Company are GLUTEN FREE products and are produced and packaged in gluten free facilities (i.e., no products are produced or packaged in our facility which could cause gluten contamination).
Nutritional Facts and Gluten Free Statement provided by Veronica Foods Company, Oakland, CA (510)-535-6833