Heirloom Tomato Flatbreads

Heirloom Tomato Flatbreads

with Pesto, Fresh Mozzarella, and Balsamic Greens

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We can’t think of a better way to showcase the glory of perfectly juicy heirloom 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.

Preparation Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Heirloom Grape Tomatoes

4 ounce

Fresh Mozzarella


1 ounce


(ContainsTree Nuts)

2 unit



2 ounce



5 teaspoon

Balsamic Vinegar

2 ounce


5 teaspoon

Basil Oil

Not included in your delivery

2 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat56 g
Saturated Fat12 g
Carbohydrate62 g
Sugar6 g
Dietary Fiber4 g
Protein19 g
Cholesterol40 mg
Sodium910 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
Medium Bowl
Instructionsarrow up iconarrow up icon
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Halve tomatoes. Thinly slice mozzarella. Roughly chop walnuts.


Place flatbreads on a baking sheet (divide between 2 sheets for 4 servings). Evenly spread tops with pesto.


Top flatbreads with mozzarella and tomatoes. Bake until cheese has melted and tomatoes are softened, 8-10 minutes. (For 4 servings, swap rack positions halfway through roasting.)


Meanwhile, in a medium bowl, whisk together half the vinegar (all the vinegar for 4 servings) and a large drizzle of olive oil.


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


Top baked flatbreads with salad and sprinkle with walnuts. Drizzle with basil oil to taste. Slice into pieces and serve.