HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Heirloom Tomato Flatbreads

Heirloom Tomato Flatbreads

with Pesto, Fresh Mozzarella, and Balsamic Greens

Hall Of Fame
Read more

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.

Tags:Veggie
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
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Heirloom Grape Tomatoes

4 ounce

Fresh Mozzarella

(ContainsMilk)

1 ounce

Walnuts

(ContainsTree Nuts)

2 unit

Flatbreads

(ContainsWheat)

2 ounce

Pesto

(ContainsMilk)

5 teaspoon

Balsamic Vinegar

2 ounce

Arugula

5 teaspoon

Basil Oil

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)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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Whisk
Instructionsarrow up iconarrow up icon
download icondownload icon
Prep
Prep
1

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.

Spread Pesto
Spread Pesto
2

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

Bake Flatbreads
Bake Flatbreads
3

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.)

Make Dressing
Make Dressing
4

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

Make Salad
Make Salad
5

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

Top and Serve
Top and Serve
6

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