Ingredients
- 4 large naans or pitas
- 1 cup reserved tomato sauce
- 2 cup baby arugula
- 1 tablespoon fresh lemon juice
- 20 tablespoon bocconcini
- 1/2 pound fresh mozzarella
- 10 pound to 12 reserved meatballs
Preparation
Baking Directions:
Preheat the oven to 400 degrees F.
Place 4 large naan or pitas on a parchment-lined baking sheet; season with coarse salt and ground pepper.
Divide 1 cup reserved tomato sauce (opposite) among naan and top with 20 bocconcini, halved, or ½ pound fresh mozzarella, thinly sliced, and 10 to 12 reserved meatballs, crumbled.
Bake until cheese is melted, about 10 minutes.
Toss 2 cups baby arugula with 1 tablespoon fresh lemon juice; season with salt and pepper.
To serve, top pizzas with arugula, grated Parmesan, and red-pepper flakes.