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Servings: Makes 20 pieces.


2 teaspoons olive oil

1 cup baby arugula

2 tablespoons butter

2 cup sliced leeks, white and light green parts only

2 teaspoons chopped garlic

¼ cup whipping cream

Salt and freshly ground pepper

2 small naan or other flatbread

1 cup grated Asiago


Preheat oven to 400 F.

Heat oil in a skillet over medium heat and add arugula. Cook, stirring, for 1 minute or until wilted. Remove from pan and reserve.

Add butter to pan and sauté leeks and garlic together for 2 minutes or until softened. Add cream and bring to a boil. Boil for 1 minute, stirring, or until cream just coats vegetables. Season with salt and pepper.

Place flatbreads on a baking sheet. Divide leek mixture between flatbreads and sprinkle with grated Asiago.

Bake pizzas on the lowest rack of the oven for 10 minutes or until cheese is melted and naan is crisped.

Sprinkle pizzas with reserved arugula. Cut into fingers or triangles and serve.

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