Tomato Pesto Flatbreads with Mozzarella and Balsamic Arugula

Celebrate the peak of summer with these vibrant flatbreads, where sweet heirloom grape tomatoes take center stage. Nestled on a bed of pesto and fresh mozzarella, they soften and burst in the oven, creating a juicy, savory bite. A handful of peppery arugula dressed in balsamic vinegar adds a bright, tangy contrast, while toasted walnuts bring a satisfying crunch.

This recipe is all about letting quality ingredients shine. The flatbreads bake up crisp in just minutes, making it an ideal weeknight dinner or impressive appetizer. Drizzle with basil oil for an extra layer of herbaceous flavor and get ready for a messy, delicious experience that tastes like summer on a plate.

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Ingredients

4 ounce Heirloom 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

5 teaspoon Basil OilView 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 heirloom 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. Top the flatbreads with the sliced mozzarella and halved tomatoes. Bake until the cheese is melted and the tomatoes have softened, about 8-10 minutes.
4. Meanwhile, in a medium bowl, whisk together 1 tablespoon of balsamic vinegar (you’ll have extra) and a large drizzle of olive oil.
5. Add the arugula to the bowl with the dressing and toss to combine. Season with salt and pepper to taste.
6. Remove the flatbreads from the oven and top with the dressed arugula salad. Sprinkle the chopped walnuts over the top. Drizzle with basil oil to your liking. Cut into slices and serve immediately.

Recipe Tips

FAQ

Can I use a different type of tomato?

Yes, cherry tomatoes or any small, sweet tomato variety work well. If using larger tomatoes, dice them into bite-sized pieces.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to crisp up.

Can I make this recipe vegan?

Absolutely! Use a dairy-free pesto and vegan mozzarella substitute. Omit the mozzarella or replace with a plant-based cheese.