Preheat oven to 400 degrees. HINT: If you know you’re making this recipe in advance, take the pizza dough out of the fridge to come to room temperature.

Par-bake the dough: using your hands, stretch out the dough into a rough 1⁄4-inch thick rectangle. Place onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven to for about 15 minutes, until beginning to brown on the edges. HINT: If you have a rolling pin or wine bottle, you can use it to roll out the dough out on a lightly floured surface.

Meanwhile, tear the basil leaves. Halve the heirloom tomatoes. Thinly slice the mozzarella.

Assemble the flatbread: Spread the par-baked flatbread with pesto and top with the sliced mozzarella, heirloom tomatoes. Return to the oven until cheese begins to bubble, 6-8 minutes.

Toss the arugula with 1⁄2 tablespoon olive oil and season with salt and pepper, then sprinkle over the flatbread along with the basil. Cut the flatbread into squares and enjoy!