Roasted Cherry Tomato & Artichoke Flatbread Pizza

This is a great simple meal for a quick weeknight dinner. I used a pita sandwich bun for the crust which I already had in the pantry. The roasted cherry tomatoes act as a sauce and the parmesan cheese satisfies the craving for melted cheese. Throw this with a side salad and it's a win-win! Patrick isn't a big fan of artichoke hearts but he did say he would eat this again. So that makes this a win-win-win! Read on for the recipe.

Roasted Cherry Tomato & Artichoke Flatbread Pizza from health.com
Ingredients
1 pint grape tomatoes (2 cups)
1 (13 3/4-ounce) can artichoke hearts, drained and quartered
2 teaspoons extra-virgin olive oil, divided
2 naan flatbreads or lavash I used pita bread
1 tablespoon finely grated fresh Parmesan cheese
1/4 cup shaved Parmesan cheese
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions
   Preheat broiler.
   Toss tomatoes and artichokes with 1 teaspoon oil, and arrange in a shallow baking pan. Broil, stirring occasionally, about 4 minutes or until charred and tomatoes are wilted.

   I tossed the tomatoes and artichokes with a little salt and pepper to taste plus a dash of Italian seasoning.
   Preheat oven to 450°. Top each flatbread with half of tomatoes and artichokes. Sprinkle with grated Parmesan; bake in bottom third of oven 10 minutes or until golden brown and crisp.
   While the pizza is baking, prepare the side salad. We used buttercrunch lettuce and added sunflower seeds.
   Cut pizza into wedges, and serve with salad alongside.