Caprese Arugula Flatbread

Caprese Arugula Flatbread

From BALANCE&LIVEWELL
The sweetness of Mutti® Cherry Tomatoes, the subtle spice of BrightFarms® Baby Arugula, the fragrance of BrightFarms® fresh basil, and the soft and delicate flavors of bocconcini mix and mingle in this simple Caprese Arugula Flatbread. This 20 minute recipe serves as the perfect springtime lunch!

Made with Cherry

Mutti® Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.

20 min (PREP TIME: 20 min)

Easy

2 people

Ingredients

  • 2 flatbreads
  • 6-8 slices of mozzarella cheese
  • 4 oz BrightFarms® Arugula
  • 2 Tbsp Extra Virgin Olive Oil
  • 10 in cocktail bocconcini cuthalf
  • 10 in Mutti® Cherry Tomatoes (drained and cuthalf)
  • Handful BrightFarms® Basil

Pizza Sauce

  • 14 oz jar Mutti® Tomato Puree
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch of red pepper
  • 1/4 teaspoon ground black pepper

Recipe and image credit: BALANCE&LIVEWELL

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Method

  1. Preheat oven to 425F and line baking sheet with parchment paper.
  2. Combine all pizza sauce ingredients except water in a bowl and mix. Slowly add water until you reach desired consistency to be spread on flatbreads.
  3. Lay flatbreads on the sheet and spread pizza sauce, about 4-6 tablespoons, leaving room for a crust.
  4. Lay slices of mozzarella over top and bake for 10 minutes until cheese is melted and golden.
  5. In a bowl, combine Caprese, arugula, olive oil, salt, and pepper.
  6. When the pizza is ready, remove it from the oven and allow it to cool for 5 minutes.
  7. Cut flatbread into individual pieces and layer Caprese and arugula mixture on top.
  8. Garnish with BrightFarms® fresh basil and serve

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