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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
280 g
Whole Wheat Pizza Dough
(Contient Gluten, Soya)
255 g
Tomates anciennes
85 g
Bébé roquette
⅓ tasse(s)
Pesto au basilic
(Contient Lait, Soya)
1 cs
Vinaigre balsamique
(Contient Sulfites)
1 tasse(s)
Mozzarella, râpée
(Contient Lait)
2 cs
Farine tout usage
(Contient Blé)
2 cc
Miel
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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!