Arugula and Blistered Tomato Flatbread


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I'm so thrilled today! One of my readers shared a recipe with me the other day, and it's so fresh and amazing that I couldn't wait to post it.

Shoshanah Bicky (@shoshanahbicky) was kind enough to share her beloved Arugula and Blistered Tomato Flatbread with me. She currently resides in Miami, Florida where she's a student and often treats her friends to this delightful recipe.

"My favorite thing about this recipe is how refreshing it is," shared Shoshanah. "It's super simple yet always impresses a crowd. The arugula with fresh tomatoes offers a burst of freshness and balances perfectly with the pizza dough."


  • Pizza dough (you can make your own but I prefer to buy pre-made. My favorite is the pizza dough from WholeFoods.)
  • Cherry Tomatoes
  • Arugula
  • Balsamic Vinger
  • Olive Oil
  • Parmesan Cheese
  • Salt


  1. Preheat oven to 400 degrees F.
  2. Take out your dough and let it drop to about room temperature. Room temperature dough makes it easier to roll out.
  3. Flour the dough and roll out into any shape you desire — can be a circle or rectangle.
  4. Once the dough is in your preferred shape, use a fork and poke the dough so that air bubbles don’t form while its cooking.
  5. Place dough into the oven and bake until lightly brown on the bottom and on the edges (about 8-10 minutes).
  6. While the dough is cooking, put a pan on medium heat with some oil.
  7. Once the pan is heated, add as many tomatoes as you would like to the pan (I like to add 5-6, but feel free to add more or less). Toss them a bit so that the oil coats them
  8. Allow the oil to blister the tomatoes. You will hear some “popping”, that is normal, don't worry. Move the tomatoes around in the pan so that they do not burn.
  9. Once the tomatoes are all blistered, take them out of the pan and into a bowl. Sprinkle a bit of salt on the tomatoes and let them rest.
  10. Next, grab your arugula and put it into a bowl. Drizzle balsamic vinegar and oil olive over the arugula and toss. Season with salt to taste.
  11. When the flatbread is golden brown and out of the oven, allow it to rest for a minute or two.
  12. Place the arugula on top of the flatbread. Add on the blistered tomatoes. 13. To finish it off, shave Parmesan on top.

There you have it, Arugula and Blistered Tomato Flatbread!

Enjoy! 🙂

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