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Tomato Flatbreads
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Tomato Flatbreads

Tomato Flatbreads

with Pesto, Fresh Mozzarella, and Balsamic Greens

veggie
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We can’t think of a better way to showcase the glory of perfectly juicy grape tomatoes than on a flatbread, where they shine like gems amidst a landscape of mozzarella, pesto, and greens. After a bake in the oven, they come out soft, wilted, and bursting with juices—the sort that dribble down your chin in the most delightfully messy way.

Allergens:MilkTree NutsWheat

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

Total Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Orange Grape Tomatoes

4 ounce

Fresh Mozzarella

(ContainsMilk)

1 ounce

Walnuts

(ContainsTree Nuts)

2 unit

Flatbreads

(ContainsWheat)

2 ounce

Pesto

(ContainsMilk)

3 teaspoon

Balsamic Vinegar

2 ounce

Arugula

½ ounce

Basil

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat46 g
Saturated Fat13 g
Carbohydrate63 g
Sugar6 g
Dietary Fiber5 g
Protein25 g
Cholesterol40 mg
Sodium950 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Halve tomatoes lengthwise. Thinly slice mozzarella. Roughly chop walnuts.

2

Place flatbreads on a baking sheet. Spread pesto over top of flatbreads in an even layer.

3

Top flatbreads with mozzarella and tomatoes. Bake in oven until cheese is melty and tomatoes are softened, 8-10 minutes.

4

Meanwhile, in a medium bowl, whisk together 1 TBSP vinegar (we sent more) and a large drizzle of olive oil.

5

Add arugula to bowl with dressing and toss to combine. Season with salt and pepper.

6

Top baked flatbreads with salad and sprinkle with walnuts. Tear basil leaves from stems and scatter over top. Cut into slices and serve.