Sheet Pan Balsamic Tomato Flatbreads

🥘 Ingredients

• Mozzarella cheese
  1 c
• arugula
  4 oz
• balsamic glaze
  3.333 tbsp
• black pepper
• flatbreads
  4 unit
• garlic (minced)
  2 clove
• olive oil
  2.667 tbsp
• roasted red pepper spread
  8 oz
• salt
• tomato (diced)
  2 unit

🍳 Cookware

• baking sheet
• small bowl
• medium bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Dice tomato . Peel and mince garlic . Place flatbreads on a baking sheet . (For 4, divide flatbreads between two sheets; toast on top and middle racks, swapping rack positions halfway through.) Brush each flatbread all over with olive oil . Toast on top rack until golden, ⏱️ 10 minutes .

   tomato: 2 unit (diced), garlic: 2 clove (minced), flatbreads: 4 unit, olive oil: 2 tbsp
2. 

   2

   Meanwhile, combine tomato, garlic, and olive oil in a small bowl . Season with a pinch of salt and black pepper . In a medium bowl , toss arugula with a drizzle of olive oil and a pinch of salt and pepper.

   olive oil: 2 tsp, salt, black pepper, arugula: 4 oz
3. 

   3

   Heat broiler to high. Carefully spread toasted flatbreads with roasted red pepper spread . Top with tomato and garlic. Broil until tomato and garlic are softened, ⏱️ 5 minutes . (For 4 servings, broil in batches.) Remove flatbreads from oven. Carefully sprinkle with Mozzarella cheese . Broil until cheese melts, ⏱️ 2 minutes more. TIP: Watch carefully to avoid burning.

   roasted red pepper spread: 8 oz, Mozzarella cheese: 1 c
4. 

   4

   Allow flatbreads to cool slightly, then slice each into quarters. Top with arugula and drizzle with balsamic glaze . Serve.

   balsamic glaze: 3.333 tbsp