HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSheet Pan Balsamic Tomato Flatbreads
Sheet Pan Balsamic Tomato Flatbreads

Sheet Pan Balsamic Tomato Flatbreads

with Red Pepper Spread & Arugula

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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!

Tags:Easy CleanupEasy PrepVeggieCalorie Smart

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

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Roma Tomato

1 clove


2 unit



2 ounce


4 ounce

Roasted Red Pepper Hummus

½ cup

Mozzarella Cheese


5 teaspoon

Balsamic Glaze

Not included in your delivery

4 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories500 kcal
Fat20 g
Saturated Fat4.5 g
Carbohydrate69 g
Sugar13 g
Dietary Fiber4 g
Protein17 g
Cholesterol20 mg
Sodium1050 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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• 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.