Get your greens! This mouthwatering Arugula Caprese Flatbreads will have you wanting to switch to a vegetarian diet, I swear! Add this to your weeknight dinner routine for an EZPZ 30 minute throw together dinner!
EZPZ Arugula Caprese Flatbread
Course: Dinner, LunchCuisine: ItalianDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
30
minutesI love Caprese in every form, but I think this is my new favorite! It was so EZPZ to throw these together. I didn’t have to spend forever in the kitchen and was able to create a delectable dinner for 2 with minimal clean up!
Ingredients
2 Thin Crust Flatbreads
2-3 roma tomatoes
1 (small) ball fresh mozzarella
shredded Monterey Jack Cheese
2 handfuls Arugula
*optional* AOOC Traditional 18-Year Balsamic
Directions
- Preheat oven to 425 degrees. Wash and dry produce. Place flatbreads on baking sheet and drizzle with Tuscan Herb Olive Oil. Bake until golden brown (5 minutes).
- Slice tomatoes into 1/4 inch rounds. Thinly slice mozzarella and tear into pieces.
- Heat a non-stick pan to high heat. Add drizzle of Tuscan Herb and add tomato slices, in single layer, and season with salt and pepper. Cook until lightly charred- about 1-2 minutes.
- Remove golden flatbreads from oven, top with tomato slices and then mozzarella (fill empty spaces with mozzarella). Sprinkle with Monterey Jack and season with salt and pepper. Bake 3-5 minutes till cheese is melty and gooey.
- While flatbreads bake, toss arugula in bowl with drizzle of Tuscan Herb Olive Oil and salt and pepper.
- Remove flatbreads from oven and top with arugula. *optional* add a drizzle of Traditional 18-Year Balsamic over the top for some added flavor!
