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 you’ll be making this recipe in advance, let your dough come to room temperature for a few hours—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
20 ounce
Pizza Dough
(Contains Wheat)
8 ounce
Fresh Mozzarella
(Contains Milk)
4 ounce
Pesto
(Contains Milk)
8 ounce
Heirloom Grape Tomatoes
1 ounce
Basil
4 ounce
Arugula
2 tablespoon
Balsamic Vinegar
2 ounce
Walnuts
(Contains Tree Nuts)
Not included in your delivery
4 teaspoon
Olive Oil
box
Salt
box
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 two rough 1⁄4-inch thick rectangles (approximately 8 ̋ x 12̋ ). Place onto 2 lightly oiled baking sheets 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 out the dough on a lightly floured surface.
Top the flatbread: Spread each flatbread with 6 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!