Roasted Tomato and Artichoke Flatbread Pizzettas
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.