Heirloom Tomato Flatbread
with Fresh Mozzarella & Pesto
- Wheat
- Milk
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!
Ingredients
10 ounce
Pizza Dough
(Contains: Wheat)
4 ounce
Arugula
3 tablespoon
Pesto
(Contains: Milk)
8 ounce
Fresh Mozzarella
(Contains: Milk)
4 ounce
Heirloom Grape Tomatoes
unit
Basil
Utensils
Cooking Steps
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.
Par-bake 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 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.
Meanwhile, tear the basil leaves. Halve the heirloom tomatoes. Thinly slice the mozzarella.
Assemble the flatbread: Spread the par-baked flatbread with pesto and top with the sliced mozzarella, heirloom tomatoes. Return to the oven until cheese begins to bubble, 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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