Heirloom Tomato Flatbread

🥘 Ingredients

• arugula
  2 c
• balsamic vinegar
  1 tbsp
• basil
  1 bunch
• black pepper
  1 pinch
• fresh mozzarella
  ½ cup
• heirloom grape tomatoes
  1 c
• olive oil
  1 tbsp
• pesto
  3 tbsp
• pizza dough
  1 unit
• salt
  1 pinch
• walnuts
  ¼ cup

🍳 Cookware

• baking sheet
• medium bowl

1. 

   1

   Wash and dry all produce. Preheat the oven to 400 degrees. Gather pizza dough , heirloom grape tomatoes , pesto , fresh mozzarella , basil , balsamic vinegar , arugula , walnuts , olive oil , salt , and black pepper .

   pizza dough: 1 unit, heirloom grape tomatoes: 1 c, pesto: 3 tbsp, fresh mozzarella: ½ cup, basil: 1 bunch, balsamic vinegar: 1 tbsp, arugula: 2 c, walnuts: ¼ cup, olive oil: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

   Using your hands, stretch out pizza dough into a rough ¼-inch thick rectangle (approximately 8 x 12 inches). Place onto a lightly oiled baking sheet and place in the oven for ⏱️ 5 minutes to ⏱️ 8 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 out dough on a lightly floured surface.
3. 

   3

   Spread the flatbread with pesto and top with the sliced fresh mozzarella and tomatoes. Return to the oven until the cheese begins to brown and bubble, for ⏱️ 6 minutes to ⏱️ 8 minutes .
4. 

   4

   Toss arugula in a medium bowl with a drizzle of balsamic vinegar and olive oil. Season to taste with salt and pepper.
5. 

   5

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