Sheet Pan Balsamic Tomato Flatbreads
with Red Pepper Spread & Arugula
- Sesame
- Wheat
- Milk
- Soy
- May contain traces of allergens
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!
Ingredients
2 ounce
Arugula
4 ounce
Roasted Red Pepper Spread
2 unit
Flatbreads
(Contains: Soy, May contain traces of allergens, Sesame, Wheat)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 clove
Garlic
1 unit
Tomato
5 teaspoon
Balsamic Glaze
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the combination of peppery arugula, tangy balsamic glaze, and savory red pepper spread 🍕.
- Ease of prep: Quick and simple to make, though some found the broiling step tricky and prone to burning.
- Suggestions: Consider adding protein like chicken or prosciutto; watch broiling time carefully to avoid burning.
- Portions: Some felt it was light for dinner; adding extra cheese or veggies could make it more substantial.
- Texture: The crispy flatbread contrasted nicely with fresh toppings, but arugula can be messy to eat.
Reviews from our home cooks
Really easy to make! Enough for a dinner and a lunch if making for one person. The roasted red pepper spread is incredibly flavorful with a satisfyingly mellow heat. The spread contrasts wonderfully to the balsamic glaze and herbaceous arugula topping. In fact, you get so much arugula to use that you'll likely have leftovers to use to top a sandwich or add to a salad or cold pasta dish.
We thought this will not be good. We were very wrong! It was very tasty. My husband and I loved the sheet pan Balsamic tomato flat bread. We had every thing we needed. We used chicken on it instead of sausage.
REALLY tasty. Everything worked together really well, and the texture of the arugula really worked well. Would love this same dish but with mushrooms cooked with the tomatoes on the flatbread.
The entire family loved this and said "Definitely get that one again!" I think it could have used just a tiny bit more red pepper spread for 4 flatbreads. I doubled the garlic. We love garlic! Also, I'm vegan and this one was easy to veganize. Kudos!
These were incredible flavor wise, but very messy in execution. The arugula kept falling off the top and would carry the balsamic glaze with it. A bit embarrassing, but mostly worth it!!
Very good and flatbread was just small enough to fit in my toaster oven. Really loved the arugula on top + the sauce...that spice really hits the spot.
I loved it. Pretty easy and gave me a chance to try balsamic glaze for the first time. I plan to keep it on hand from here on out. I guess my only wish to have the bread in a whole grain version.
These were fabulous! The original cooking of the flatbreads time was too long - probably should have been more like 4-5 minutes. Flavor was AMAZING!
Really wanted to love it. But the pepper sauce took away from the bite if the arugula, it was just overall peppery. And 2 tomatoes for 4 flat breads is laughable, half a tomato per person.
It's really more like an arugula side salad and you get so much, hard to keep it on top. However, DON'T BROIL the flatbread as instructed, as will burn. Just keep heat on in the oven
