Flatbread pizza "Napoli"

Ingredients for 2 servings:

• 1 garlic clove(s)
• 1 tsp oregano, dried
• 5 tbsp olive oil
• 350 g vine tomatoes, small
• 1 ball of mozzarella (125 g)
• 1 flatbread(s) (20 cm)
• 3 sprigs basil
• 40 g rocket
• 40 g Parmesan
• salt and pepper
• 2 tbsp balsamic vinegar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Preheat the oven to 220 degrees Celsius (fan oven not recommended). Finely chop the garlic. Mix with the oregano and oil. Remove the stems from the tomatoes. Slice the tomatoes. Drain the mozzarella well, halve it, and cut it into thin slices. Cut the flatbread in half horizontally using a large serrated knife. Place the bread halves, cut-side up, on a baking sheet lined with baking paper. Drizzle the bread with half of the seasoning oil. Top with tomato and mozzarella slices and drizzle with the remaining oil. Bake in the hot oven on the middle rack for 15 minutes. Meanwhile, pluck the basil leaves from the stems. Trim and wash the arugula. Slice the Parmesan cheese using a vegetable peeler. Remove the flatbread pizza from the oven. Season with salt and pepper, sprinkle with basil, arugula, and Parmesan cheese, and serve immediately, drizzled with vinegar.