Roasted Tomato, Onion & Mozzarella Flatbread with Arugula-Caper Salad

Directions

1. Preheat the oven to 450°F with racks in the upper and middle positions.
2. Wash and dry all produce; if your arugula isn’t pre-washed, rinse and dry it.
3. Slice the red onion into 1/4-inch-thick pieces and halve the grape tomatoes.
4. Toss the onion and tomatoes with oil and the listed spices, then spread them in a single layer on a baking sheet.
5. Roast the vegetables on the upper rack until they soften, about 15 minutes, tossing halfway through.
6. 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.
7. 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.
8. Grate the mozzarella and cut the basil into thin ribbons.
9. 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.
10. In a large bowl, toss the arugula with the dressing and the diced bell pepper to make the salad.
11. Slice the flatbreads, divide between plates, sprinkle with the remaining basil, and serve with the salad on the side.