Grape & Greens Flatbread

Often linked to Italian harvest baking, this grape and greens flatbread crowns warm flatbread with roasted red grapes and torn mozzarella. Peppery greens, pine nuts, and balsamic glaze add a bright, savory finish.

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 395 cal
• 16g protein
• 42g carbs
• 19g fat
• 3g fiber

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Ingredients

• 2 large (about 10-inch) store-bought flatbreads or naan
• 1½ cups red seedless grapes
• 8 oz fresh mozzarella
• 3 cups baby kale or mixed greens
• 2 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1 tbsp chopped fresh rosemary
• 1 garlic clove
• ¼ cup toasted pine nuts
• ½ tsp kosher salt
• ¼ tsp black pepper
• pinch red pepper flakes

Instructions

1. 1Preheat the oven to 450°F and place a baking sheet or pizza stone inside to heat. Halve the grapes so they roast quickly and release sweet juices.
2. 2Brush both sides of the flatbreads lightly with olive oil. Rub the cut side of the garlic clove over the top surface of each flatbread for subtle aroma.
3. 3Tear the fresh mozzarella into small pieces and scatter evenly over the flatbreads. Nestle the halved grapes among the cheese.
4. 4Sprinkle with chopped rosemary, salt, pepper, and red pepper flakes. Transfer the loaded flatbreads carefully onto the hot baking sheet.
5. 5Bake 8–10 minutes until the edges are golden and crisp, the mozzarella is melted and bubbling, and the grapes have softened and caramelized in spots.
6. 6Remove from the oven and immediately pile the baby kale or mixed greens over the hot flatbreads so the greens wilt just slightly from residual heat.
7. 7Drizzle with balsamic glaze and scatter toasted pine nuts across the top. Let rest 1 minute so the greens settle into the melted cheese.
8. 8Slice each flatbread into halves or quarters and serve warm as a light yet satisfying lunch plate. Pair with extra greens on the side if desired.