Olive and Arugula Flatbread Pizza

Ingredients
1 sheet purchased flatbread about 12x14 inches
2 tsp. extra-virgin olive oil
2 to 3 Tbsp. extra-virgin olive oil
1 tsp. fresh lemon juice
1 tsp. red wine vinegar
2 cups baby arugula leaves
1/4 cup olive pesto or tapenade
6 pimiento-stuffed green olives, sliced
1 oz. Parmesan cheese, shaved*
Directions
1. Brush bread with the 2 teaspoons olive oil. In screw-top jar combine remaining olive oil, lemon juice, vinegar, 1/4 teaspoon salt and 1/8 teaspoon cracked black pepper; shake to combine. In bowl toss dressing with arugula.
2. Place flatbread on grill directly over medium coals. Cook just until golden brown, about 1 to 2 minutes, turning once.
3. Remove from grill. Spread flatbread evenly with olive pesto, leaving 2 inches of border uncoated. Top with dressed arugula, olives, and Parmesan shavings. Makes 4 servings.
*Use a vegetable peeler or large holed grater for the shavings.