---
title: Heirloom Tomato Flatbreads
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/heirloom-tomato-flatbreads-5d76b7670dcef1001723e9ea
time required: 25 minutes
difficulty: easy
allergens:
  - Milk
  - Tree Nuts
  - Wheat
  - Sesame
tags:
  - Veggie
rating: 4.5
rating_count: 11600
source_chef: Michelle Doll Olson
nutrition:
  calories: 830
  protein: 19
  fat: 56
  saturated fat: 12
  carbohydrates: 62
  sugar: 6
  fiber: 4
  cholesterol: 40
  sodium: 910
image: "https://images.recipes.furrysalamander.com/American%20Recipes/Flatbreads/heirloom-tomato-flatbreads.avif"
---
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Halve @heirloom grape tomatoes{8%oz}(halved). Thinly slice @fresh mozzarella{8%oz}(sliced). Roughly chop @walnuts{2%oz}(chopped).

Place @flatbreads{4%unit} on a #baking sheet{} (divide between 2 sheets for 4 servings). Evenly spread tops with @pesto{4%oz}(spread).

Top flatbreads with mozzarella and tomatoes. Bake until cheese has melted and tomatoes are softened, ~{10%minutes}. (For 4 servings, swap rack positions halfway through roasting.)

Meanwhile, in a #medium bowl{}, whisk together half the @balsamic vinegar{5%tsp} (all the vinegar for 4 servings) and a large drizzle of @olive oil{2%tsp}.

Add @arugula{4%oz} to bowl with dressing and toss to combine. Season with @salt{} and @pepper{}.

Top baked flatbreads with salad and sprinkle with walnuts. Drizzle with @basil oil{5%tsp} to taste. Slice into pieces and serve.