Yields: 8 servings |
Ingredients |
TOOL NEEDED: (CLICK TO PURCHASE)
Stripes Stainless Steel Sauté Pan (5 Qt.) |
Uncoated Tri-Ply Griddle |
1. Preheat oven to 400° F. Heat olive oil in sauté pan over medium-high heat. Add in onion and cook for 2-3 minutes. Then add sliced mushrooms. Cook for 2 minutes.
2. Spread pesto over both flatbreads. Add sliced Mozzarella about 1 inch apart.
3. Add on mushroom and onions. Also, sprinkle on the tomatoes.
5. Remove from oven and top with arugula. Allow to cool for at least 5 minutes. The arugula should warm during this time. Slice and serve!
Enjoy!