Serves 1-2; can be multiplied.
1 flatbread (whole wheat flatbread, naan, pita, or tortilla)
1/4 cup goat cheese (soft, or crumbles)
2-3 tsp golden raisins
2 tsp chopped walnuts
1-1/2 cups baby arugula leaves
2 tsp extra virgin olive oil, divided
1 tsp balsamic vinegar
1/4 tsp Dijon mustard
1/4 tsp agave nectar
A pinch each of kosher salt and fresh black pepper
Preheat oven to 425F. Place the flatbread top side down on a rimmed baking sheet.
When the oven is hot, toast the flatbread on one side for 5-6 minutes, until it is just a bit crispy around the edges. Remove the pan from the oven, and flip the bread.
Spread or sprinkle the goat cheese all over the bread, leaving a half-inch border around the edge. Scatter the raisins and walnuts here and there.
Bake for 5 minutes, until the goat cheese is warm and soft. Remove the pan from the oven.
While the pizza is cooling slightly, wash the arugula and place it in a small bowl. In a jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, agave, and a pinch of salt and pepper. Shake to emulsify (thicken) the dressing, and toss it with the arugula.
Top the pizza with the arugula, and serve at room temperature.