Heirloom Tomato Flatbread

🥘 Ingredients

• arugula
  4 oz
• balsamic vinegar
  2 tbsp
• basil
  1 oz
• fresh mozzarella
  8 oz
• heirloom tomatoes (halved)
  8 oz
• olive oil
  4 tsp
• pepper
• pesto
  4 oz
• pizza dough
  20 oz
• salt
• walnuts
  2 oz

🍳 Cookware

• baking sheet
• salad bowl
• medium bowl

1. 

   1

   Wash and dry all produce. Preheat the oven to 400 degrees. Halve heirloom tomatoes . Slice fresh mozzarella into small pieces.

   heirloom tomatoes: 8 oz (halved), fresh mozzarella: 8 oz
2. 

   2

   Roll out the dough: Using your hands, stretch out the pizza dough into a rough ¼-inch thick rectangle (approximately 8̋ x 12̋). Place onto a baking sheet that has been lightly oiled with olive oil , then place in the oven for 5-6 minutes, until beginning to brown on the edges. HINT: If you have a rolling pin or wine bottle, you can use it to roll the dough on a lightly floured surface.

   pizza dough: 20 oz, olive oil: 4 tsp
3. 

   3

   Spread the flatbread with 3 tablespoons of pesto and top with the sliced mozzarella and tomatoes. Return to the oven until the cheese begins to brown and bubble, for 6-8 minutes.

   pesto: 4 oz
4. 

   4

   Dress the salad bowl : Toss the arugula in a medium bowl with a drizzle of balsamic vinegar and olive oil. Season to taste with salt and pepper .

   arugula: 4 oz, balsamic vinegar: 2 tbsp, salt, pepper
5. 

   5

   Garnish the flatbread: Tear the basil leaves into small pieces. Roughly chop the walnuts . Sprinkle the walnuts and basil over the heirloom tomato flatbread and top it with the dressed arugula. Cut the flatbread into equal squares and enjoy.

   basil: 1 oz, walnuts: 2 oz