These pear + arugula flatbreads have been our Sunday night go-to lately, but they’re perfect for a quick lunch or dinner anytime of the week. The sweet pear, tangy feta, and peppery arugula make a great combination on these mini flatbreads.

When I was growing up one of our family traditions was pizza on Sunday nights. Frozen pizza, Casey’s pizza, George’s pizza, or homemade pizza – – it didn’t matter what kind. It was something I looked forward to every week. Did anyone else’s family do this? I love how even the simplest traditions hold memories. So, we’re continuing the (Kanis) pizza tradition over here at the Johnson household. However, we will not be continuing the “no TV allowed on Sunday” tradition that also once existed when I was growing up. Hah!

Ingredients:

mini naan (any flatbreads small or large can work for this)
salt & pepper
olive oil
feta crumbles
shredded parmesan
thinly sliced pears
arugula

Directions:

Heat oven to 425°. Grease cookie sheet. Layout your naan on the cookie sheet. Lightly drizzle a small amount of olive oil on each one. Sprinkle with feta and parmesan. Place thinly sliced pears on each naan. Crack a small amount of salt and pepper. Put in the oven until cheese is melty and naan is warm: watch closely, (2-5 minutes). Take out of the oven and put a handful of arugula on each naan. Drizzle with a small amount of olive oil. Crack salt and pepper on top. Eat immediately.

If you’re an overachiever: drizzle a small amount of honey or balsamic glaze on top.