Rainbow Tomato Flatbread

Rainbow Tomato Flatbread

with Mozzarella, Pesto and Arugula

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It’s hard to go wrong with vibrant cherry tomatoes and herby pesto. We’re letting these ingredients shine in a simple flatbread recipe that couldn’t be easier to prepare. If you know in advance you’ll be making this recipe, let your dough come to room temperature ahead of time—it’ll be easier to roll out!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

280 g

Whole Wheat Pizza Dough

(ContainsWheat/Blé, Soy/Soja)

255 g

Heirloom Tomatoes

85 g

Baby Arugula

⅓ cup

Basil Pesto

(ContainsSoy/Soja, Milk/Lait)

1 tbsp

Balsamic Vinegar


1 cup

Mozzarella Cheese, shredded


2 tbsp

All-Purpose Flour


2 tsp


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3038 kJ
Calories726 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate82 g
Sugar12 g
Dietary Fiber10 g
Protein32 g
Cholesterol55 mg
Sodium1287 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to bake the pizza) and remove the pizza dough from the fridge. Start prepping when the oven comes up to temperature!


Roll the dough: Sprinkle some flour on your counter. Using a rolling pin, or a long glass bottle (like a wine bottle!) roll out the dough into a rough ¼-inch thick rectangle. Place it on a parchment-lined baking sheet and prick all over with a fork. Bake in the centre of the oven until the crust is lightly golden, 10-12 min.


Prep: Meanwhile, wash and dry all produce. Cut the tomatoes in half.


When the pizza crust is done baking, spread the pesto over the par-baked dough. Sprinkle with mozzarella, then layer on the tomato halves. Return to the oven and bake until the cheese melts, 5-7 min.


Meanwhile, in a medium bowl, whisk 1 tbsp vinegar, 2 tsp honey with a drizzle of oil. Season with salt and pepper. Add the arugula and toss to combine.


Finish and serve: Top the flatbread with the dressed arugula. Cut into squares and serve any remaining arugula on the side. Enjoy!