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Margherita Flatbread with Arugula and Lemon Salad
A 31-minute Italian dinner for 4 — 635 calories per serving.
per serving, estimated
Crisp flatbreads topped with crushed San Marzano tomatoes, fresh mozzarella, and basil, served alongside a bright arugula salad with lemon and shaved Parmesan.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Margherita Flatbread
- 4 store-bought flatbread or naans (10-inch rounds)
- 14 ounces San Marzano whole peeled tomatoes (hand-crushed, drained of excess liquid)
- 3 cloves garlic (minced)
- 3 tablespoons extra-virgin olive oil
- ¾ teaspoon Kosher salt
- ¼ teaspoon Black pepper (freshly ground)
- 16 ounces fresh mozzarella (sliced 1/4-inch thick, patted dry)
- 1 cup fresh basil (leaves) (torn, added after baking)
- ½ teaspoon red pepper flakes — optional
- ½ teaspoon flaky sea salt (for finishing) — optional
Arugula Salad with Lemon and Shaved Parmesanside
- 5 ounces baby arugula
- 2 ounces parmesan cheese (shaved with a vegetable peeler)
- 1 lemon (juiced and zested)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon dijon mustard
- ¼ teaspoon Kosher salt
- ⅛ teaspoon Black pepper (freshly ground)
Steps
Every amount is written into the step where you use it.
Margherita Flatbread
- Position oven racks in the upper and lower thirds and preheat to 475°F. 15 min
- Open the 14 oz can of San Marzano tomatoes and crush them by hand into a bowl, then drain off excess liquid; stir in 3 minced garlic cloves, 1 tablespoon of the olive oil, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. 5 min
- Pat the 16 oz of sliced fresh mozzarella dry with paper towels to remove excess moisture. 3 min
- Lay the 4 flatbreads on two large baking sheets and brush each with the remaining 2 tablespoons olive oil. 2 min
- Spread the tomato sauce evenly over each flatbread, leaving a ½-inch border, then arrange the mozzarella slices on top and sprinkle with ½ teaspoon red pepper flakes if using. 4 min
- Bake both sheets for 10–12 minutes, swapping racks halfway through, until the edges are golden and the cheese is bubbling and lightly browned in spots. 12 min
- Scatter 1 cup torn fresh basil leaves over the hot flatbreads and finish with ½ teaspoon flaky sea salt if using, then cut into pieces and serve immediately. 2 min
Arugula Salad with Lemon and Shaved Parmesanside
- Zest and juice the lemon into a small bowl; whisk in ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper, then stream in 2 tablespoons extra-virgin olive oil while whisking until the dressing is emulsified. 4 min
- Use a vegetable peeler to shave the 2 oz block of Parmesan into thin ribbons. 3 min
- Just before serving, place the 5 oz baby arugula in a large bowl, drizzle with the lemon dressing, and toss gently to coat. 2 min
- Scatter the shaved Parmesan over the dressed arugula and serve alongside the flatbreads.
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.