John Myers
Spicy Snack: Italian Tomato, Mozzarella and Pita Breads
The perfect spicy snack: italian tomato, mozzarella and pita breads recipe with a picture and simple step-by-step instructions.
- 2 Pc. Pita breads each 75 g, alternatively small flatbreads or flatbreads
- 250 g Mozzarella
- 2 Pc. Large beefsteak tomatoes
- 3 tbsp Pesto Rosso
- Salt pepper
- If you like, tomato and mozzarella seasoning
- Basil leaves
- Crema di balsamic vinegar
- Since you hardly need any time to prepare, it is best to preheat the oven to 200 degrees top / bottom heat (or 180 degrees circulating air) right from the start.
- Drain the mozzarella and cut into thin slices. Also cut the washed tomatoes into slices. Halve the pita breads and set the lids aside. Brush the two floors with 1 tbsp pesto each. Place the mozzarella and tomato slices alternately in a circle. Sprinkle with salt and pepper and, if you like, with tomato and mozzarella spice.
- Bake on a baking sheet lined with baking paper on the middle rack in the hot oven for about 6 – 7 minutes, until the cheese has melted slightly. Only put the two cut-off lids in the oven at the last minute, otherwise they will be too dark.
- Remove the loaves of bread and sprinkle the rest of the pesto on top. Scatter a few chopped basil leaves on top and drizzle with a little balsamic cream. Put the lids on the bread and serve.
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