Recipe · 30 min
Roasted Tomato, Onion & Mozzarella Flatbread with Arugula-Caper Salad
- 30 min
- 2–6 servings
- 685 kcal / serving
A crisp flatbread topped with melted mozzarella and roasted tomatoes and onions, balanced by a peppery arugula-caper salad. It’s a quick weeknight dinner with bright, fresh flavors and a satisfying mix of textures.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- 1 tbspcapers
- 2flatbreads or naan
- ½ small pkgfresh basil
- 1 clovegarlic
- 1 pintgrape tomatoes
- ½lemon
- ½ (8 oz) blockmozzarella cheese
- ½ mediumred onion
- ½yellow bell pepper
- lemons
- red onions
- yellow bell peppers
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, Italian seasoning, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · sheet pan dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½ small pkgfresh basil
- 1 clovegarlic
- 1 pintgrape tomatoes
- ½lemon
- ½ mediumred onion
- ½yellow bell pepper
- lemons
- red onions
- yellow bell peppers
Dairy, eggs & chilled
- ½ (8 oz) blockmozzarella cheese
Bakery & bread
- 2flatbreads or naan
Sauces, oils & condiments
- 1 tbspcapers
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| capers | 1 tbsp | 2 tbsp | 3 tbsp |
| flatbreads or naan | 2 | 4 | 6 |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| lemon | ½ | 1 | 1 ½ |
| mozzarella cheese | ½ (8 oz) block | 1 (8 oz) block | 1 ½ (8 oz) blocks |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| yellow bell pepper | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F with racks in the upper and middle positions.
- Wash and dry all produce; if your arugula isn’t pre-washed, rinse and dry it.
- Slice the red onion into 1/4-inch-thick pieces and halve the grape tomatoes.
- Toss the onion and tomatoes with oil and the listed spices, then spread them in a single layer on a baking sheet.
- Roast the vegetables on the upper rack until they soften, about 15 minutes, tossing halfway through.
- Meanwhile, place the flatbreads on a separate baking sheet on the lower rack and bake until they’re just crispy, about 8 minutes, flipping once.
- In a bowl, juice the lemon, mince the garlic and capers, and whisk in oil, Dijon, salt, and pepper to make the dressing; peel and finely dice the bell pepper and add to the dressing.
- Grate the mozzarella and cut the basil into thin ribbons.
- When the vegetables are ready, top the flatbreads with mozzarella, then the roasted veg and half the basil; return to the oven and bake until the cheese melts, about 5 minutes.
- In a large bowl, toss the arugula with the dressing and the diced bell pepper to make the salad.
- Slice the flatbreads, divide between plates, sprinkle with the remaining basil, and serve with the salad on the side.
Two tips
- Make-ahead: mix the dressing (lemon juice, garlic, capers, oil, Dijon, salt, pepper) and refrigerate up to 1 day. Dress the arugula just before serving.
- Serving idea: swap arugula for baby spinach or another leafy green if you have it on hand; keep everything else the same.
Nutrition per serving
- Calories
- 685 kcal
- Protein
- 27 g
- Carbs
- 68 g
- Fat
- 35 g
- Fiber
- 6 g
- Sodium
- 803 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.