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Flatbread with Pesto, Mozzarella, Tomato, and Arugula
This simple flatbread is loaded with fresh vegetable toppings.
Prep Time 8 minutes
Cook Time 31 minutes
Total Time 39 minutes
Servings 4
Ingredients
- 2 cups halved grape tomatoes
- 1 tablespoon olive oil
- 4 2-ounce multigrain flatbreads
- ¼ cup pesto
- 4 ounces fresh mozzarella shredded
- 4 cups loosely packed baby arugula leaves
- 1/8 teaspoon red chile flakes optional
Instructions
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1 Preheat the oven to 400°F.
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2 Combine the grape tomatoes and 1 teaspoon of the olive oil, tossing to coat. Place the tomatoes in a single layer on a rimmed baking pan. Bake in the preheated oven for 10 minutes or until softened. Reduce the oven temperature to 375°F.
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3 Place the flatbreads on 2 baking sheets. Bake at 375°F for 5 minutes or until beginning to crisp. Spread 1 tablespoon pesto on each flatbread. Sprinkle each with 1/4 cup mozzarella cheese and 1/2 cup roasted tomatoes. Bake at 375°F for 8 minutes or until the cheese is melted and bubbly.
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4 While the flatbreads bake, combine the arugula and remaining 2 teaspoons olive oil, tossing well. Top the flatbreads evenly with arugula. Sprinkle with the red chile flakes, if desired.
Recipe Notes
Excerpted from 100% Real by Sam Talbot. Copyright © 2017 Oxmoor House. To find out more about this cookbook and our thoughts visit DearCreatives.com