How to make it

  • Spray counter lightly with non-stick cooking spray.
  • Roll each roll into a 6-inch oval.
  • Cover with plastic wrap and let rest 10-15 minutes.
  • Remove plastic wrap and place each flatbread on grill or in a grill pan heated to medium low heat.
  • Grill one side for a few minutes or until grill lines appear.
  • Remove to a cooling rack.
  • Spread grilled sides with pesto and top with chicken, tomatoes, onion, mozzarella and capers.
  • Spoon small dollops of ricotta over each and sprinkle with Parmesan.
  • Place back on grill or in grill pan.
  • Cover and cook for 3-4 minutes or until cheese begins to melt.
  • Top with arugula leaves.

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