Heirloom Tomato Flatbread
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Heirloom Tomato Flatbread

Heirloom Tomato Flatbread

with Prosciutto, Fresh Mozzarella & Pesto

It’s hard to go wrong with fresh mozzarella, vibrant heirloom tomatoes, and crispy prosciutto. 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!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time


serving amount

10 ounce

Pizza Dough

(Contains Wheat)

8 ounce

Fresh Mozzarella

(Contains Milk)

2 ounce


1 bunch


3 tablespoon


(Contains Milk)

4 ounce

Heirloom Grape Tomatoes

4 ounce



Nutrition Values

/ per serving
Calories900 kcal
Energy (kJ)3766 kJ
Fat49 g
Saturated Fat0 g
Carbohydrate63 g
Sugar0 g
Dietary Fiber3 g
Protein45 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet



Preheat oven to 400 degrees. HINT: If you know you’re making this recipe in advance, take the pizza dough out of the fridge to come to room temperature.

Stretch the dough

Using your hands, stretch out the dough into a rough 1⁄4-inch thick rectangle. Place onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven to par-bake for about 15 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 out on a lightly floured surface.

Prep the ingredients

Meanwhile, thinly slice the prosciutto. Halve the heirloom tomatoes. Thinly slice the mozzarella. Tear the basil leaves.


Spread the par-baked flatbread with pesto and top with the sliced mozzarella, heirloom tomatoes, and prosciutto. Return to the oven until cheese begins to bubble and prosciutto crisps, 6-8 minutes.


Toss the arugula with 1⁄2 tablespoon olive oil and season with salt and pepper, then sprinkle over the flatbread along with the basil. Cut the flatbread into squares and enjoy!

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