Prep: Preheat the oven to 450 degrees. HINT: If you know you’re making this in advance, take the pizza dough out of the fridge to allow it to come to room temperature.

Using your hands, stretch out the dough into a rough 1/4-inch-thick rectangle. (HINT: If you have a rolling pin or wine bottle, use it to roll out the dough on a lightly floured surface.) Place onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven for 8-10 minutes, until beginning to brown on the edges.

Wash and dry all produce. Meanwhile, halve the tomatoes. Thinly slice the mozzarella. Roughly chop the walnuts. When the dough is lightly golden brown, spread with pesto and top with the mozzarella and tomatoes. Return to the oven for 5-6 minutes, until melted and slightly golden.

Meanwhile, toss the arugula in a medium bowl with a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.

Finish and serve: Top the heirloom tomato flatbread with balsamic arugula salad and walnuts. Cut into squares and enjoy!