Tomato-Mozzarella Focaccia

Ingredients for 1 servings:

• 1 flatbread(s) (mozzarella focaccia)
• 2 beefsteak tomatoes
• e.g. arugula
• 30 g pine nuts
• 1 pack of mozzarella
• 2 tbsp olive oil
• 2 tsp pesto (basil pesto or with herbs de Provence)
• 1 tbsp balsamic vinegar
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

First, bake the bread in the preheated oven according to the package instructions. Meanwhile, prepare the topping. First, slice the mozzarella and tomatoes and set aside. Then, wash the arugula and remove the stems. Next, prepare the dressing. Pour the olive oil into a small bowl or dish, then add the balsamic vinegar. Mix briefly with a small whisk, then add the pesto and mix again. Season with salt and pepper as desired. Remove the bread from the oven (let it cool slightly if necessary) and slice it straight down the middle with a bread knife. First, place the mozzarella slices on the focaccia, then the tomatoes. Season briefly with salt and pepper. Now drizzle the dressing evenly over the mozzarella and tomatoes, then fry the pine nuts in a pan and spread them over the bread as well. Finally, spread the arugula on top, covering the remaining ingredients with it. Finally, slice the focaccia in half with a sharp knife to make it easier to eat. It’s also a good idea to bring a napkin, as your fingers might get some of the juicy tomatoes, just like with a wrap (but significantly less).