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Roasted Heirloom Tomato Flatbread
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Roasted Heirloom Tomato Flatbread

Roasted Heirloom Tomato Flatbread

with Pesto and Fresh Mozzarella Cheese

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.

Tags:
Child friendly
Veggie
Family Friendly
Allergens:
Wheat
Milk
Tree Nuts

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

Total Time30 minutes
DifficultyEasy

Ingredients

/ serving 4 people

4 unit

Flatbreads

(Contains Wheat)

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

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Nutrition Values

/ per serving
Calories582 kcal
Energy (kJ)2435 kJ
Fat32 g
Saturated Fat11 g
Carbohydrate54 g
Sugar9 g
Dietary Fiber4 g
Protein21 g
Cholesterol40 mg
Sodium703 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

Aluminum Foil
Baking Sheet
Large Bowl

Instructions

Preheat oven and roast the tomatoes
1

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.

Prep the toppings
2

Tear mozzarella cheese into small pieces. Thinly slice cucumber.

Prep the flatbreads
3

Remove tomatoes from baking sheet and set aside. Remove foil from baking sheet. Divide flatbreads between two baking sheets, and spread with pesto.

4

Finish the flatbreads: Sprinkle mozzarella cheese over flatbreads and top with roasted tomatoes.

5

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 the salad and slice the flatbreads
6

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!