Heirloom Tomato Flatbread
with Fresh Mozzarella, Pesto, and Arugula
It’s hard to go wrong with fresh mozzarella, vibrant heirloom tomatoes, and herby pesto. We’re letting these ingredients shine in a simple flatbread recipe that couldn’t be easier to prepare. If you know in advance you’ll be making this recipe, let your dough come to room temperature ahead of time—it’ll be easier to roll out!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Pizza Dough
(Contains Wheat)
4 ounce
Heirloom Grape Tomatoes
4 ounce
Pesto
(Contains Milk)
4 ounce
Fresh Mozzarella
(Contains Milk)
½ ounce
Basil
2 tablespoon
Balsamic Vinegar
2 ounce
Arugula
1 ounce
Walnuts
(Contains Tree Nuts)
Not included in your delivery
2 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Prep the ingredients: Wash and dry all produce. Preheat the oven to 400 degrees. Halve the tomatoes. Slice the mozzarella into small pieces.
Roll out the dough: Using your hands, stretch out the dough into a rough ¼-inch thick rectangle (approximately 8̋ x 12̋ ). Place onto a lightly oiled baking sheet and place in the oven for 5-8 minutes, until beginning to brown on the edges. HINT: If you have a rolling pin or wine bottle, you can use it to roll the out dough on a lightly floured surface.
Top the flatbread: Spread the flatbread with 3 Tablespoons pesto and top with the sliced mozzarella and tomatoes. Return to the oven until the cheese begins to brown and bubble, for 6-8 minutes.
Dress the salad: Toss the arugula in a medium bowl with a drizzle of balsamic and olive oil. Season to taste with salt and pepper.
Garnish the flatbread: Tear the basil leaves into small pieces. Roughly chop the walnuts. Sprinkle the walnuts and basil over the heirloom tomato flatbread and top it with the dressed arugula. Cut the flatbread into squares and enjoy!