ingredients
- 4 flatbreads
- 8 oz heirloom grape tomatoes, halved lengthwise
- 8 oz fresh mozzarella, thinly sliced
- 4 oz pesto
- 5 tsp balsamic vinegar
- 4 oz arugula
- 1 oz basil
- 2 oz walnuts, roughly chopped
- 4 tsp olive oil
instructions
-
adjust rack to upper position and preheat oven to 450 degrees. place flatbreads on a baking sheet. spread pesto over top of flatbreads in an even layer.
-
top flatbreads with mozzarella and tomatoes. bake in oven until cheese is melty and tomatoes are softened, 8-10 minutes.
-
meanwhile, in a medium bowl, whisk together 1 tbsp vinegar and a large drizzle of olive oil.
-
add arugula to bowl with dressing and toss to combine. season with salt and pepper.
-
top baked flatbreads with salad and sprinkle with walnuts. tear basil leaves from stems and scatter over top. cut into slices and serve.