This flatbread lets simple, high-quality ingredients shine. Fresh mozzarella, vibrant heirloom tomatoes and herby pesto come together on a crispy crust for a quick and satisfying meal.
For best results, let your pizza dough come to room temperature before rolling-it will be much easier to stretch. Serve as a main or cut into squares for a shareable appetizer.
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Recipe details
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Ingredients
Instructions
- Preheat your oven to 400°F. If you have time, let the pizza dough sit at room temperature for a few hours-it will be easier to stretch.
- Stretch the dough into a rough ¼-inch thick rectangle. Place on a lightly oiled baking sheet and prick all over with a fork. Bake for about 15 minutes, until the edges begin to brown.
- Meanwhile, tear the basil leaves into small pieces. Halve the heirloom grape tomatoes. Thinly slice the fresh mozzarella.
- Spread the par-baked flatbread with pesto. Top with the sliced mozzarella and tomato halves. Return to the oven and bake until the cheese bubbles, 6-8 minutes.
- Toss the arugula with ½ tablespoon olive oil, salt and pepper. Sprinkle the arugula and torn basil over the hot flatbread. Cut into squares and serve.
Recipe Tips
Let the dough come to room temperature for easier stretching.
Use a rolling pin or wine bottle to roll the dough on a floured surface.
Prick the dough with a fork to prevent air bubbles.
FAQ
Can I use store-bought pizza dough?
Yes, any pizza dough works well. Let it come to room temperature before stretching.
What if I don't have heirloom grape tomatoes?
Regular grape tomatoes or cherry tomatoes are a good substitute.
Can I make this flatbread ahead of time?
It’s best served fresh, but you can par-bake the dough and assemble just before serving.
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