Goat Cheese & Mozzarella Flatbread with Balsamic Tomato Jam
Labor Day

Goat Cheese & Mozzarella Flatbread

with Balsamic Tomato Jam

50 MIN
$17.99 2-4 Servings
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From the Test Kitchen

For this delicious flatbread, you'll top pizza dough with a rich, creamy mixture of goat cheese, béchamel, and mozzarella, then finish it off with a quick, tangy-sweet summer tomato jam.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    920 Cals (est.)
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fresh
ingredients
Goat Cheese & Mozzarella Flatbread with Balsamic Tomato Jam
Title
  • 16 oz Pizza Dough
  • ⅓ cup Béchamel Sauce
  • 4 oz Fresh Mozzarella Cheese
  • 4 oz Grape Tomatoes
  • 1 Red Onion
  • 1 bunch Chives
  • 2 cloves Garlic
  • 2 Tbsps Balsamic Vinegar
  • 2 oz Goat Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 tsps Honey
Prepare the ingredients
1 Prepare the ingredients

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Halve the onion; peel and small dice one half (you will have extra). Thinly slice the chives. In a medium bowl, combine the béchamel, chopped garlic, goat cheese (crumbling before adding), mozzarella (tearing into bite-sized pieces before adding), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.

2 Assemble & bake the flatbread

Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness (if the dough is resistant, let rest 5 minutes). Carefully transfer to the sheet pan; rub the dough into the pan to coat the bottom in oil. Using a fork, gently prick the surface of the dough all over to prevent air bubbles from forming. Leaving a 1-inch border around the edges, evenly top the dough with the cheese mixture. Drizzle with olive oil; season with salt. Bake, rotating the sheet pan halfway through, 14 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

Assemble & bake the flatbread
Make the tomato jam & serve your dish
3 Make the tomato jam & serve your dish

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the diced onion. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully add the halved tomatoes, honey, half the vinegar (you will have extra), and 2 tablespoons of water. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 4 to 6 minutes, or until softened and the liquid has evaporated. Turn off the heat. Top the baked flatbread with the tomato jam and sliced chives. Cut into equal-sized pieces. Enjoy!

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