Rao’s Pesto Flatbread with Fresh Mozzarella, Arugula & Balsamic Glaze

Rao’s pesto flatbread topped with melted fresh mozzarella, arugula, and balsamic glaze, sliced and served on a wooden board.
Prep Time: 10 mins
Total Time: 22 mins
Serves: 4 People

Crisp flatbread topped with Rao's® Homemade Basil Pesto and creamy fresh mozzarella is finished with peppery arugula, Parmigiano Reggiano, and a drizzle of balsamic glaze for a simple yet elegant appetizer or light meal. Perfect for entertaining, this Italian-inspired flatbread brings together bold flavors and premium ingredients in every bite.

Ingredients

  • 2 store-bought flatbreads (about 12 inches each)
  • ½ cup Rao’s® Homemade Basil Pesto
  • 8 oz fresh mozzarella, torn into pieces
  • 2 cups baby arugula
  • ¼ cup freshly grated Parmigiano Reggiano
  • 2 tbsp balsamic glaze, plus more for serving
  • 1 tbsp extra-virgin olive oil
  • Freshly ground black pepper, to taste
  • Zest of ½ lemon (optional)

Directions

  • Preheat oven to 425°F.
  • Place the flatbreads on a large baking sheet. Evenly spread Rao’s® Homemade Basil Pesto over each flatbread, leaving a small border around the edges.
  • Top with pieces of fresh mozzarella and drizzle lightly with olive oil.
  • Bake for 10 to 12 minutes, or until the flatbread is crisp around the edges and the mozzarella is melted and beginning to brown in spots.
  • Remove from the oven and let cool for 2 minutes. Top with arugula and sprinkle with Parmigiano Reggiano.
  • Finish with a drizzle of balsamic glaze, freshly ground black pepper, and lemon zest, if desired.
  • Slice and serve immediately.

Tips

For effortless entertaining, cut the flatbread into smaller pieces and serve as an antipasto-style appetizer alongside marinated olives, roasted peppers, and a glass of crisp of white wine.

Made With

Basil Pesto Sauce, 6.7 oz

Basil Pesto Sauce

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