Antipasto flatbread with grilled peppers

Ingredients

2 naan bread, approximately 7” x 8”
½ cup sun-dried tomato pesto
1 cup M’LORD grilled red peppers, sliced lengthwise
1 cup bocconcini pearls
coarse or flaky sea salt and freshly cracked pepper
125 g prosciutto, roughly shredded
2 tbsp fresh basil, finely chopped
arugula leaves for garnish

Directions

1. Preheat the oven to 400°F.

2. Spread pesto over naan bread and top with grilled peppers and bocconcini.

3. Place on a baking sheet and bake for 15 minutes.

4. Sprinkle with salt and pepper, add prosciutto and garnish with basil and arugula before serving.