Tomato Flatbread Recipe

Make reduction

Combine 0.5 cup balsamic vinegar and 1 tablespoon brown sugar in a small saucepan. Bring to a gentle simmer over medium-low heat, then reduce heat to low and simmer until reduced by half and syrupy, about 8–12 minutes. Stir occasionally. Remove from heat and let cool; it will thicken further as it cools.

Blister cherry tomatoes

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the halved cherry tomatoes cut-side down and a pinch (about 1/4 tsp) of salt. Cook without moving for 2–3 minutes until skins blister and bottoms brown lightly, then stir and cook 1 more minute just to soften. Add minced garlic and red pepper flakes in the last 30 seconds, toss, then remove from heat.

Prepare mozzarella

Tear fresh mozzarella into small pieces and pat lightly on paper towel to remove excess moisture so it doesn't make the flatbread soggy.

Dress arugula

In a small bowl toss arugula with 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon juice (optional), a pinch of salt and pepper. Set aside until assembly.

Preheat and shape

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. Lightly flour a work surface with 2 tablespoons flour. Stretch or roll the dough into a 10–12 inch oval/rectangle about 1/4 inch thick. Transfer to a piece of parchment paper or a lightly oiled baking sheet.

Brush crust and top

Brush the outer 1/2 inch of the dough with 1 tablespoon olive oil. Scatter the blistered cherry tomatoes evenly across the dough, distributing juices but leaving a small border. Tear and distribute the mozzarella pieces over the tomatoes. Sprinkle 1.5 tablespoons of the grated Parmesan evenly and season with remaining salt and freshly ground black pepper.

Bake

Slide the flatbread (on parchment) onto the preheated stone or place the baking sheet in the oven. Bake until crust is golden and cheese is melted and bubbly, 10–12 minutes (time may vary with oven). Rotate halfway if needed for even browning.

Add arugula and optional chicken

Remove flatbread from oven and let rest 1–2 minutes. If adding chicken, arrange the thinly sliced cooked chicken evenly over the hot flatbread now so it warms through. Pile the dressed arugula on top.

Garnish and serve

Drizzle 1–2 tablespoons of the cooled balsamic reduction over the flatbread in a back-and-forth pattern. Sprinkle the remaining 1/2 tablespoon Parmesan over the top. Finish with a light drizzle of remaining extra-virgin olive oil and an optional pinch of red pepper flakes. Slice into 6 pieces and serve immediately.