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Time
25 min
Level
Medium
Author
hellofresh

Heirloom Tomato Flatbreads | with Pesto, Fresh Mozzarella, and Balsamic Greens

milk
tree-nuts
wheat
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Preheat oven to 450 degrees. Halve tomatoes lengthwise. Thinly slice mozzarella. Roughly chop walnuts.
2
Place flatbreads on a baking sheet. Spread pesto over tops of flatbreads in a thin, even layer.
3
Top flatbreads with mozzarella and tomatoes. Bake in oven until cheese is melty and tomatoes are softened, about 8-10 minutes.
4
Meanwhile, in a medium bowl, whisk together 1 TBSP balsamic vinegar (we sent more) and a large drizzle of olive oil.
5
Add arugula to bowl with dressing and toss to combine. Season with salt and pepper.
6
Top flatbreads with salad and sprinkle with walnuts. Tear basil leaves from stems and scatter over top. Cut into slices and serve.
Micro nutrients
Total weight
281.72g
Carbs
62.34g
Dietary fiber
4.54g
Sugar
5.86g
Fats
43.11g
Saturated
10.1g
Poly
5.42g
Mono
5.31g
Trans
0.18g
Proteins
23.96g
Iron
31.38%
Calcium
69.42%
Magnesium
16.86%
Vitamin A
72.4%
Vitamin C
40.76%
Vitamin B6
0mg
Vitamin D
0mcg
Vitamin B12
0µg
Sodium
89.13%
Potassium
22.13%
Cholesterol
26.31%
Percentages are based on a diet of 2000 calories a day.
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