claire freehafer

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

1. 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.

2. top flatbreads with mozzarella and tomatoes. bake in oven until cheese is melty and tomatoes are softened, 8-10 minutes.

3. meanwhile, in a medium bowl, whisk together 1 tbsp vinegar and a large drizzle of olive oil.

4. add arugula to bowl with dressing and toss to combine. season with salt and pepper.

5. top baked flatbreads with salad and sprinkle with walnuts. tear basil leaves from stems and scatter over top. cut into slices and serve.