Roasted Heirloom Tomato Flatbread
with Pesto and Fresh Mozzarella Cheese
- Wheat
- Sesame
- Milk
- Tree Nuts
One mention of pizza is all it takes for the entire squad to make a beeline for the kitchen, right? That’s what we figured, which is why our chefs created this colorful family-friendly recipe. Thanks to our flatbreads and ready-made pesto, prep is a breeze! Plus, you can put your little helpers to work tearing the mozzarella, spreading the pesto, and tossing the salad.
Ingredients
4 unit
Flatbreads
(Contains: Wheat, Sesame)
4 ounce
Pesto
(Contains: Milk)
10 ounce
Heirloom Grape Tomatoes
8 ounce
Fresh Mozzarella
(Contains: Milk)
2 tablespoon
Balsamic Vinegar
6 ounce
Mixed Greens
1 ounce
Walnuts
(Contains: Tree Nuts)
1 ounce
Dried Cranberries
1 unit
Persian Cucumber
Not included in your delivery
4 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Preheat oven to 425 degrees. Halve tomatoes and toss on a foil-lined baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast until slightly charred and shriveled, 12-15 minutes.
Tear mozzarella cheese into small pieces. Thinly slice cucumber.
Remove tomatoes from baking sheet and set aside. Remove foil from baking sheet. Divide flatbreads between two baking sheets, and spread with pesto.
Finish the flatbreads: Sprinkle mozzarella cheese over flatbreads and top with roasted tomatoes.
Bake the flatbreads: Bake until cheese is melted and crust is crisp, about 10 minutes. TIP: To brown cheese, turn oven to broil for the last 2 minutes.
Toss spring mix in a large bowl with cucumber slices, walnuts, cranberries, balsamic vinegar, and a large drizzle of olive oil. Season with salt and pepper. Cut flatbreads into slices, and serve with salad. Enjoy!
