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Peach and Mozzarella Flatbread

Peach and Mozzarella Flatbread

with Walnuts and Balsamic-Arugula Salad

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Behold the ultimate summertime flatbread! Salty mozzarella and juicy peaches offer a delicious sweet-and-salty contrast. Peppery arugula is the cherry on top!

Tags:Veggie
Allergens:WheatSoyTree NutsMilk

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

Total Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Pizza Dough

(ContainsWheat, Soy)

1 unit

Peach

1 ounce

Walnuts

(ContainsTree Nuts)

4 ounce

Fresh Mozzarella

(ContainsMilk)

2 ounce

Arugula

2 tablespoon

Balsamic Vinegar

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2949.7200000000003 kJ
Calories705 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate72 g
Sugar7 g
Dietary Fiber5 g
Protein28 g
Cholesterol40 mg
Sodium1128 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
Fork
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat: Preheat the oven to 450 degrees. HINT: If you know you're making this recipe in advance, take the dough out of the fridge to come to room temperature.

2

Using your hands, stretch out the dough into a rough 1/4-inch thick rectangle. 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. Place onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven for about 8-10 minutes, until beginning to brown on the edges.

3

Wash and dry all produce. Meanwhile, halve, pit, and slice the peach into wedges. Roughly chop the walnuts.

4

When the pizza dough is lightly golden brown, tear the mozzarella cheese into small pieces and sprinkle over the dough. Top with the peach wedges. Return the flatbread to the oven for 5-6 minutes, until the cheese melts.

5

Dress the arugula: In a medium bowl, toss the arugula with 1 teaspoon balsamic vinegar and a drizzle of olive oil. Season to taste with salt and pepper.

6

Top the peach and mozzarella flatbread with the balsamic-arugula salad and walnuts. Cut into squares and enjoy!