Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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