Preheat oven to 450 degrees.

Mince garlic and add to a bowl with butter and a pinch of salt. Microwave for 20 seconds, or until butter is melted. Stir well.

In a large bowl, add arugula, with a large drizzle of Olive Oil and salt and pepper. Mix well to coat evenly and set aside.

Slice the tomatoes into ¼ inch thick slices and place into a sautee pan over high heat with 2 tablespoons vegetable oil. Sprinkle with salt and pepper. Do not overlap the tomatoes, and only put a single layer in at a time. Cook for 2 minutes per side. Remove from heat and set aside.

Once oven is ready, brush the flatbreads evenly with the melted garlic and butter mixture and place on a baking tray into the oven for 5 minutes.

As the flatbreads warm, shred the Mozzarella and Monterey Jack Cheeses.

After 5 minutes in the oven, carefully remove the flatbread and layer the tomatoes across the tops, then sprinkle heavily with both cheeses.

Then, place back into the oven for 3-5 minutes, or until cheese is completely melted.

Once melted, remove from oven, sprinkle with salt and pepper, and then generously top off the dish with a large portion of the tossed arugula.

Serve whole, or sliced, and enjoy!