Napoli Flatbread Pizza
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 clove garlic
- 1 teaspoon oregano, dried
- 5 tablespoon olive oil
- 350 g vine tomato (s), small
- 1 scoop mozzarella (25 g)
- 1 flatbread (20 cm)
- 3 stalk / s basil
- 40 g rocket
- 40 g parmesan
- salt and pepper
- 2 tablespoon balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 degrees (convection not recommended). Finely chop the garlic. Mix with oregano and oil. Remove the stem from the tomatoes. Cut tomatoes into slices. Drain the mozzarella well, halve and cut into thin slices.
- Halve the flatbread horizontally with a large saw knife. Place the bread halves with the cut surfaces facing up on a baking sheet lined with baking paper. Drizzle half of the seasoning oil over the bread. Cover with tomato and mozzarella slices and drizzle with the remaining oil.
- Bake in the hot oven on the middle rack for 15 minutes. In the meantime, pluck the basil leaves from the stems. Clean and wash rocket. Slice the parmesan with a peeler.
- Take the flatbread pizza out of the oven. Season with salt and pepper, sprinkle with basil, rocket and parmesan and serve immediately drizzled with vinegar.
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