Sheet Pan Balsamic Tomato Flatbreads
with Red Pepper Spread & Arugula
Did you know that Ancient Romans ate arugula for good luck? Hmm, and all this time we’ve just been enjoying this leafy green because it’s delicious! We especially love fresh arugula as a topping on these flatbreads; its peppery bite is a great match for all the other ingredients like sweet red pepper spread, melty mozz, and garlic-marinated tomato. The balsamic glaze drizzled on top adds a tangy sweetness that’s just chef’s kiss. Those Romans must’ve been onto something because we’re definitely feeling lucky to have this for dinner!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Roma Tomato
1 clove
Garlic
2 unit
Flatbreads
(Contains Wheat, Sesame)
2 ounce
Arugula
4 ounce
Roasted Red Pepper Hummus
½ cup
Mozzarella Cheese
(Contains Milk)
5 teaspoon
Balsamic Glaze
Not included in your delivery
4 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice tomato. Peel and mince garlic. • Place flatbreads on a baking sheet. (For 4, divide flatbreads between two sheets; toast on top and middle racks, swapping rack positions halfway through.) Brush each flatbread all over with a drizzle of olive oil. Toast on top rack until golden, 8-10 minutes.
• Meanwhile, combine tomato, garlic, and a drizzle of olive oil in a small bowl. Season with a pinch of salt and pepper. • In a medium bowl, toss arugula with a drizzle of olive oil and a pinch of salt and pepper.
• Heat broiler to high. Carefully spread toasted flatbreads with red pepper spread. Top with tomato and garlic. Broil until tomato and garlic are softened, 3-5 minutes. (For 4 servings, broil in batches.) • Remove flatbreads from oven. Carefully sprinkle with mozzarella. Broil until cheese melts, 1-2 minutes more. TIP: Watch carefully to avoid burning.
• Allow flatbreads to cool slightly, then slice each into quarters. Top with arugula and drizzle with balsamic glaze. Serve.