Italian · Serves 2
with Pesto, Fresh Mozzarella, and Balsamic Greens
We can’t think of a better way to showcase the glory of perfectly juicy heirloom grape tomatoes than on a flatbread, where they shine like gems amidst a landscape of mozzarella, pesto, and greens. After a bake in the oven, they come out soft, wilted, and bursting with juices—the sort that dribble down your chin in the most delightfully messy way.
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Halve tomatoes. Thinly slice mozzarella. Roughly chop walnuts.
Place flatbreads on a baking sheet (divide between 2 sheets for 4 servings). Evenly spread tops with pesto.
Top flatbreads with mozzarella and tomatoes. Bake until cheese has melted and tomatoes are softened, 8-10 minutes. (For 4 servings, swap rack positions halfway through roasting.)
Meanwhile, in a medium bowl, whisk together half the vinegar (all the vinegar for 4 servings) 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. Drizzle with basil oil to taste. Slice into pieces and serve.
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