Balsamic Tomato Flatbread with Roasted Red Pepper Spread and Arugula

These flatbreads are a delightful combination of sweet, tangy and peppery flavors. Roasted red pepper spread provides a smooth, sweet base, while garlic-marinated tomatoes add a burst of freshness. Melty mozzarella cheese brings everything together and a handful of arugula on top adds a peppery bite. A final drizzle of balsamic glaze ties it all together with a touch of sweetness.

Perfect for a quick weeknight dinner or a casual gathering, this sheet pan recipe is as convenient as it is delicious. The flatbreads bake up crispy and golden, making every bite satisfying. Serve them as a main dish or cut into pieces for a shareable appetizer.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 ounce Roasted Red Pepper SpreadView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it.
2. Mince the garlic clove. Dice the tomato into small pieces. In a small bowl, combine the diced tomato, minced garlic, 1 teaspoon of olive oil and a pinch of salt and black pepper. Stir and set aside to marinate.
3. Place the flatbreads on the prepared sheet pan. Spread the roasted red pepper spread evenly over each flatbread, leaving a small border around the edges.
4. Sprinkle the mozzarella cheese over the red pepper spread. Then spoon the marinated tomato mixture evenly over the cheese.
5. Drizzle about 2 teaspoons of balsamic glaze over each flatbread (or to taste).
6. Bake for 10-12 minutes, until the flatbreads are golden and the cheese is melted and bubbly.
7. Remove from the oven and immediately top with fresh arugula. Drizzle with the remaining balsamic glaze if desired. Slice and serve warm.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute mozzarella with provolone, fontina or even a dairy-free cheese alternative.

How do I store leftovers?

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

Can I make this gluten-free?

Absolutely! Use gluten-free flatbreads or a gluten-free pizza crust as the base.