INGREDIENTS
2
flatbred crusts
2 tbsp
olive oil
1/2 cup
spinach pesto
8 ozs
mozzarella
1 cup
grape tomatoes
1/2 cup
onion
2 1/4 ozs
olives
1 cup
artichoke hearts
1/2 cup
feta
1 tsp
oregano
1 serving
kosher salt
1 serving
parsley
1 serving
arugula leaves