HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHeirloom Tomato Flatbread
Heirloom Tomato Flatbread

Heirloom Tomato Flatbread

with Fresh Mozzarella, Pesto, and Arugula

Read more

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!

Allergens:WheatMilkTree Nuts

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

Total Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Pizza Dough


4 ounce

Heirloom Grape Tomatoes

4 ounce



4 ounce

Fresh Mozzarella


½ ounce


2 tablespoon

Balsamic Vinegar

2 ounce


1 ounce


(ContainsTree Nuts)

Not included in your delivery

2 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories753 kcal
Energy (kJ)3151 kJ
Fat40 g
Saturated Fat12 g
Carbohydrate68 g
Sugar3 g
Dietary Fiber13 g
Protein28 g
Sodium912 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon

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!