2 naan or 2 Tortillas
¼ cup Basil Infused Olive Oil
2 tsp Mexican Oregano
½ cup Artichoke Garlic Cream (available at Seasons)
1 cup arugula
6 slices pancetta, cubed
4 oz mozzarella, grated
¼ cup oil packed sun dried tomato, chopped
½ cup Parmesan Romano Stuffed Olives, sliced
Preheat broiler and brush naan with Basil Infused Olive Oil, sprinkle with oregano, and toast in a non-stick pan over medium heat for 4-5 minutes, until begins to brown. Spread Artichoke Cream on naan and top with mozzarella, sun-dried tomatoes, and olives.
In a non-stick pan over medium heat, cook pancetta until just crisp. Drain excess fat on paper towels and sprinkle onto flatbreads.
Broil on a sheet pan for 3-4 minutes, just enough to melt and begin to brown cheese. Remove from oven and top with arugula and prosciutto. Drizzle naan with 1 Tbs White Truffle Olive Oil or a robust EVOO.