Tomato pizza salad, baked

Ingredients for 4 servings:

• 2 large beef tomatoes, sliced
• 125 g mozzarella, drained, cut into thin slices
• 14 black olives, pitted, sliced
• 24 capers
• 3 small mushrooms, cut into very thin slices
• 4 anchovy fillets OR:
• Ham or salami, finely sliced ​​strips
• some garlic, crushed (optional)
• 1 small bunch of basil, leaves picked
• 4 tbsp balsamic vinegar, dark
• 4 tbsp olive oil, cold pressed
• some salt and pepper, from the mill
• some olive oil to grease the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

as a starter for 4 people

Preheat the oven to approximately 200 degrees Celsius (400 degrees Fahrenheit) for gratin. Grease a baking dish with a little olive oil. Arrange four slices of tomatoes in the dish. On each slice of tomato, place a few olive rings, a few capers, two slices of mushrooms, and a slice of mozzarella. Repeat this process three times, finishing with the mozzarella, so that there are three layers on top of each other. If you like, you can also add some anchovies, ham, or salami, but this isn’t necessary; just add to your taste. Then bake the whole thing in the oven on the top rack for about three minutes with top heat. Be careful that the cheese doesn’t get too brown. Arrange the tomatoes on four warmed appetizer plates, drizzle each with a tablespoon of balsamic vinegar and olive oil. Season well with salt and pepper, and garnish with a few basil leaves. Serve warm as a starter. If desired, you can also use a little garlic or serve it with garlic bread.