Pesto Mozzarella Flatbreads with Balsamic Arugula and Walnuts

These flatbreads are all about letting simple, high-quality ingredients shine. Sweet grape tomatoes burst in the oven, creamy mozzarella melts into every bite and a bright balsamic arugula salad adds a peppery, tangy contrast. Toasted walnuts bring a satisfying crunch, while fresh basil ties it all together.

Ready in under 30 minutes, this recipe is perfect for a quick weeknight dinner or a casual get-together. The flatbreads bake up crispy and golden, topped with a generous layer of pesto that infuses every bite with herby goodness. Serve them whole or slice into pieces for a shareable appetizer.

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Ingredients

4 ounce Orange Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

3 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F and adjust a rack to the upper position. Wash and dry all produce. Halve the grape tomatoes lengthwise. Thinly slice the fresh mozzarella. Roughly chop the walnuts.
2. Place the flatbreads on a baking sheet. Spread the pesto evenly over the top of each flatbread.
3. Arrange the sliced mozzarella and halved tomatoes on top of the pesto. Bake until the cheese is melted and bubbly and the tomatoes have softened, about 8-10 minutes.
4. While the flatbreads bake, make the dressing: In a medium bowl, whisk together 1 tablespoon of balsamic vinegar (you’ll have extra) and a generous drizzle of olive oil.
5. Add the arugula to the bowl with the dressing and toss to coat. Season with salt and pepper to taste.
6. Remove the flatbreads from the oven. Top with the dressed arugula and sprinkle with the chopped walnuts. Tear the basil leaves and scatter them over the top. Slice and serve immediately.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, any pre-made flatbread, naan or even pita bread will work. Adjust baking time as needed.

What can I substitute for pesto?

You can use sun-dried tomato pesto, basil pesto or even a simple garlic-herb oil.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to restore crispness.