Sheet Pan Balsamic Tomato Flatbreads

🥘 Ingredients

• arugula
  1 c
• balsamic glaze
  1 tbsp
• black pepper
  ¼ tsp
• flatbreads
  2 pieces
• garlic
  2 cloves
• mozzarella cheese
  ½ cup
• olive oil
  1 tbsp
• roasted red pepper spread
  2 tbsp
• salt
  ¼ tsp
• tomato
  1 piece

🍳 Cookware

• baking sheet
• small bowl
• medium bowl

1. 

   1

   Adjust oven rack to the top position and preheat to 425 degrees. Wash and dry all produce. Dice tomato and mince garlic .

   tomato: 1 piece, garlic: 2 cloves
2. 

   2

   Place flatbreads on a baking sheet . Brush each flatbread evenly with olive oil . Bake until golden ⏱️ 9 minutes .

   flatbreads: 2 pieces, olive oil: 1 tbsp
3. 

   3

   Meanwhile, combine the diced tomato, garlic, and a drizzle of olive oil in a small bowl . Season with a pinch of salt and black pepper .

   salt: ¼ tsp, black pepper: ¼ tsp
4. 

   4

   In a medium bowl , toss arugula with a drizzle of olive oil and a pinch of salt and pepper. Set aside.

   arugula: 1 c
5. 5

   Switch the oven to broil on high. Carefully spread roasted red pepper spread over the toasted flatbreads. Top with the tomato and garlic mixture. Broil until the tomato and garlic soften ⏱️ 4 minutes .

   roasted red pepper spread: 2 tbsp
6. 6

   Sprinkle mozzarella cheese evenly over each flatbread. Broil until the cheese melts ⏱️ 1 minute . Watch carefully to avoid burning.

   mozzarella cheese: ½ cup
7. 7

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

   balsamic glaze: 1 tbsp