Vegan Pizza with Arugula, Kalamata Olives, and Daiya

Ingredients:
2 whole wheat Naan flatbreads
2 cups Daiya mozzarella shreds
4 cups baby arugula
1 medium onion thinly sliced
1//2 cup chopped pitted Kalamata olives
1 thinly sliced tomato- or chop up some sun-dried tomatoes and toss them onto the flatbreads
1 cup vegan pesto- recipe can be found here:  http://hearthealthylifestyle.blogspot.com/2012/05/vegan-penne-pasta-with-pesto-and.html

Directions:
Spread pesto over each flatbread.  Layer onions, arugula, tomatoes, olives, and lastly the Daiya shreds.  Bake on pizza pan or cookie sheet for about 15 minutes at 400 degrees until Daiya shreds are melted.

I have used so many ingredients for my vegan pizzas but this one is my favorite!