← All recipes

🍽️ Neapolitan-Style Flatbread Pizza

692 kcal · 40 min · 4 servings

Ingredients

• 1 clove(s) garlic
• 1 tsp oregano (dried)
• 5 tbsp olive oil
• 350 g vine tomato(es) (small)
• 1 ball mozzarella (125 g)
• 1 flatbread(s) (20 cm)
• 3 stalk(s) basil
• 40 g arugula
• 40 g parmesan
• salt and pepper
• 2 tbsp balsamic vinegar

Instructions

1. 1. Preheat the oven to 220 degrees. Do not use the fan setting (convection) to prevent the pizza from drying out too quickly.
2. 2. Finely chop the garlic clove.
3. 3. Mix the chopped garlic with the oregano and olive oil to form a seasoned paste.
4. 4. Remove the hard stem area from the tomatoes.
5. 5. Slice the tomatoes into round pieces.
6. 6. Let the mozzarella drain well so it is not too watery.
7. 7. Cut the mozzarella in half.
8. 8. Slice the cheese thinly.
9. 9. Cut the flatbread horizontally into two thin halves using a large bread knife.
10. 10. Line a baking tray with baking paper.
11. 11. Place the two bread halves with the cut side facing up on the tray.
12. 12. Drizzle the breads with half of the garlic-oil mixture.
13. 13. Top the breads with the tomato and mozzarella slices.
14. 14. Drizzle the remaining oil over the topped breads.
15. 15. Place the tray in the hot oven on the middle rack.
16. 16. Bake the pizzas for 15 minutes.
17. 17. Carefully pick the basil leaves off the stems.
18. 18. Wash the arugula thoroughly.
19. 19. Dry the arugula.
20. 20. Use a vegetable peeler (a tool for slicing vegetables or cheese thinly) to shave off thin slices of the parmesan.
21. 21. Take the finished pizza out of the oven.
22. 22. Season the pizza to taste with salt and pepper.
23. 23. Sprinkle the pizza with the fresh basil leaves.
24. 24. Sprinkle the pizza with the arugula.
25. 25. Sprinkle the pizza with the parmesan slices.
26. 26. Serve the pizza immediately.
27. 27. Drizzle the pizza with a little vinegar just before eating for the perfect flavor.

Nutrition per serving

• kcal: 692
• Protein: 26 g · Fett/Fat: 39 g · Carbs: 58 g