Pesto Mozzarella Flatbreads with Balsamic Arugula Salad

These flatbreads are a celebration of simple, fresh ingredients. Sweet grape tomatoes roast until they burst, mingling with creamy mozzarella and fragrant pesto on a crispy base. The finishing touch? A bright balsamic arugula salad that adds a peppery kick and a delightful crunch from walnuts.

Perfect for a quick weeknight dinner or a casual get-together, this recipe comes together in under 30 minutes. The combination of warm, melty flatbread and cool, tangy salad is absolutely irresistible.

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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 (230°C) 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 tomato halves on top of the pesto. Bake for 8-10 minutes, until the cheese is melted and bubbly and the tomatoes have softened.
4. While the flatbreads bake, prepare 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 each with the dressed arugula, then sprinkle with the chopped walnuts. Tear the basil leaves from their stems and scatter over the top. Slice and serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, fresh mozzarella is best for its creamy melt, but you can substitute with shredded mozzarella or even crumbled feta for a tangier flavor.

What if I don't have pesto?

You can make a quick pesto by blending basil, garlic, pine nuts, Parmesan and olive oil or use a store-bought basil pesto. Alternatively, a drizzle of olive oil and garlic works too.

Can I make this gluten-free?

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