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A grilled flatbread sitting on a wooden board topped with mozzarella cheese, sliced heirloom tomatoes, arugula and prosciutto. The flatbread has two slices cut from it, which are displayed in the front.

Grilled Heirloom Tomato Flatbread


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Description

This Grilled Heirloom Tomato Flatbread recipe combines grilled flatbread with juicy heirloom tomatoes, fresh mozzarella and peppery arugula.


Ingredients

Scale
  • 2 large rectangular or oval flatbreads
  • 3 medium-sized heirloom tomatoes, thinly sliced
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 12-ounces fresh mozzarella cheese, thinly sliced
  • 3-ounces baby arugula
  • 34 slices prosciutto, torn
  • 1 tablespoon flaked Parmesan cheese
  • Cracked black pepper, for garnish

Dressing for Arugula:

  • 1 1/2 tablespoons olive oil
  • 2 teaspoons golden balsamic vinegar
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of crushed red pepper flakes
  • Juice from the tomatoes

Instructions

  1. Thinly slice the heirloom tomatoes. Season with salt and pepper. Reserve any juice from the tomatoes for the dressing.
  2. Thinly slice the mozzarella and lay out on paper towels to absorb and excess moisture.
  3. In a small bowl, combine all of the ingredients, including the juice from the tomatoes, for the dressing.
  4. Add the arugula to a bowl and lightly dress with the prepared dressing. Reserve.
  5. While the grill is heating, brush the top of the flatbread with olive oil.
  6. Once heated, place the flatbread on the grill, oiled side down.
  7. Brush the top side with olive oil. Grill until the underside is crisp and has grill marks.
  8. Flip and brush on a touch more olive oil.
  9. Top the grilled side with mozzarella and tomato slices. Grill until the underside is toasty.
  10. Move the flatbreads off the direct heat and allow to sit in the grill with the heat turned off for about 3-5 minutes to slightly melt the cheese.
  11. Top the flatbreads with a sprinkling of the arugula salad, a few pieces of torn prosciutto, flaked Parmesan cheese and cracked black pepper.
  12. Serve immediately.
  13. ENJOY!
@charlottefashionplate

This Grilled Heirloom Tomato Flatbread will surely become one of your new favorite Summer Recipes! Imagine biting into a crispy, grilled flatbread topped with juicy heirloom tomatoes, fresh mozzarella, peppery arugula and savory prosciutto. #summerrecipes #flatbread #pizza #easyrecipe #easydinner #foodtiktok #food #dinnerideas

♬ Pieces (Solo Piano Version) - Danilo Stankovic

Notes

  • Preheat your grill fully before placing the flatbread on it for even cooking and perfect grill marks.
  • Thinly, and evenly, slice the tomatoes and mozzarella.
  • Brush both sides of the flatbread generously with olive oil to help it crisp up nicely and prevent sticking to the grill.
  • Use medium-high heat to avoid burning the flatbread, while ensuring it becomes crispy.
  • Have all of the ingredients ready at the grill, as the process is quick and prepping will help to ensure the flatbread does not burn. 
  • Don’t discard the juice from the tomatoes; use it in the dressing to add extra flavor.
  • Lightly dress the arugula to avoid making the flatbread soggy while adding a fresh, tangy flavor. You will not use all of the dressing.
  • After grilling, let the flatbread sit off the direct heat to allow the cheese to soften.
  • Serve the flatbread, immediately.
  • Customize the recipe by adding or substituting ingredients based on your preferences or dietary needs.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Appetizer, Dinner
  • Method: Easy
  • Cuisine: American