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Yields: 8 servings |
Ingredients |
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Stripes Stainless Steel Sauté Pan (5 Qt.) |
Uncoated Tri-Ply Griddle |
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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!
