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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Saturday, December 22, 2012

Roasted Tomato and Artichoke Flatbread Pizzettas Recipe by Pomi

The great folks over at Pomi sent over this recipe for me to share with all of my Shakin N Bakin Foodie Blog Readers! Yummy! I think they would make a great lunch, dinner or even a party appetizer, don't you? Thanks Pomi!

Roasted Tomato and Artichoke Flatbread Pizzettas
Serves 8

4 cups Pomì Chopped Tomatoes, drained
2 (13 3/4-ounce) cans artichoke hearts, drained and quartered
4 teaspoons olive oil
4 naan flatbreads
2 tablespoons finely grated Parmesan cheese

While preheating the broiler, place the tomatoes and artichokes in a shallow baking pan and drizzle with olive oil. Broil for approximately 4 minutes, stirring occasionally.

Preheat the oven to 450°. Divide the broiled artichokes and tomatoes into four portions and pile onto each flatbread. Top with grated Parmesan and bake on the bottom rack of the oven for 10 minutes.

Once the pizzettas have cooled, cut each into small wedges.

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