Rainbow Tomato Flatbread
with Mozzarella, Pesto and Arugula
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
280 g
Whole Wheat Pizza Dough
(Contains: Gluten, Soy)
255 g
Heirloom Tomatoes
85 g
Baby Arugula
⅓ cup
Basil Pesto
(Contains: Soy, Milk)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
1 cup
Mozzarella Cheese, shredded
(Contains: Milk)
2 tbsp
All-Purpose Flour
(Contains: Wheat)
2 tsp
Honey
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
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!
