Grilled Flatbread with Mozzarella, Basil Pesto, Arugula, Tomatoes, and Avocado

makes 2 flatbreads

prep time: 20 minutes

cooking time: 5 minutes

basil pesto

2 cups packed fresh basil, stems removed

2 garlic cloves

1/4 cup almonds, walnuts, pine nuts, or pepitas

juice from 1/2 a lemon

1 cup olive oil

1/4 cup shaved Parmesan

salt and pepper to taste

2 store-bought naan bread or flatbread

1 cup shredded mozzarella

2 cups arugula

1/2 cup cherry tomatoes

6 pitted olives, halved

drizzle of olive oil

1/4 avocado, chopped

salt and pepper to taste

To make the pesto, place the basil, garlic, nuts, and lemon juice in a food processor or blender. Pulse the mixture until it turns into a thick paste. Add the olive oil a 1/4 cup at a time and pulse. You may need to scrape down the sides of the container with a spatula to make sure all of the bits are incorporated. Once the pesto is fully blended, add the Parmesan cheese and season with salt and pepper. Store in a jar with a tight fighting lid, in the fridge, for up to a week until you are ready to use.

Preheat the grill to 350ºF.

Spread the pesto on the flatbread. Add the mozzarella cheese.

Place the flatbread on the grill and cook until the cheese has melted, taking care not to burn the bottom of the flatbread.

Remove from the grill.

In a bowl, combine the arugula, tomatoes, and olives. Drizzle with a little olive oil and toss. Season with salt and pepper.

Top the flatbreads with the arugula mixture, and then the chopped avocado. Slice and enjoy!