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🥗 Oven Tomatoes with Nectarine Arugula Salad and Rosemary Focaccia

410 kcal · 30 min · 4 servings

Ingredients

• butter 1 tbsp
• olive oil 4 tbsp
• garlic cloves 1 pc.
• pizza dough with tomato sauce 2 pcs.
• cherry tomatoes 500 g
• balsamic vinegar, light 2 tbsp
• sugar 1.5 tbsp
• salt 1 tbsp
• pepper, black ground 0.5 tsp
• nectarine 3 pcs.
• arugula 75 g
• mozzarella 100 g
• rosemary, fresh 5 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Melt butter and one tablespoon of olive oil in a pot over low heat.
3. 3. Halve and peel the garlic.
4. 4. Crush the garlic into the butter-oil mixture.
5. 5. Set the pot with the mixture aside.
6. 6. Cut the pizza dough on baking paper into four equal squares.
7. 7. Fold each dough square once into rectangles.
8. 8. Press the dough pieces multiple times with your fingers.
9. 9. Place the dough pieces on a baking sheet.
10. 10. Cover the dough pieces with a kitchen towel.
11. 11. Let the dough pieces rest for 10 minutes.
12. 12. Wash the tomatoes and dry them.
13. 13. Halve the tomatoes.
14. 14. Place the tomatoes in a baking dish with the cut side facing up.
15. 15. Drizzle the tomatoes with one tablespoon of olive oil.
16. 16. Drizzle the tomatoes with one tablespoon of balsamic vinegar.
17. 17. Sprinkle one tablespoon of sugar over the tomatoes.
18. 18. Season the tomatoes with a pinch of salt.
19. 19. Season the tomatoes with a pinch of pepper.
20. 20. Roast the tomatoes in the oven for 12 to 15 minutes.
21. 21. Brush the dough pieces with the prepared butter-oil mixture.
22. 22. Bake the focaccia in the oven for 8 to 10 minutes.
23. 23. Wash the nectarines.
24. 24. Halve the nectarines.
25. 25. Pit the nectarine halves.
26. 26. Cut the nectarines into wedges.
27. 27. Wash the arugula.
28. 28. Spin the arugula thoroughly dry.
29. 29. Take the mozzarella out of the packaging.
30. 30. Collect the liquid from the mozzarella packaging.
31. 31. Tear the mozzarella into coarse pieces.
32. 32. Wash the rosemary.
33. 33. Shake the rosemary dry.
34. 34. Strip the rosemary needles from the stems.
35. 35. Chop the rosemary very finely.
36. 36. Take the focaccia out of the oven.
37. 37. Sprinkle the chopped rosemary over the focaccia.
38. 38. Season the focaccia with salt.
39. 39. Season the focaccia with pepper.
40. 40. Bake the focaccia for another 5 minutes in the oven.
41. 41. Take the tomatoes and focaccia out of the oven.
42. 42. Mix two tablespoons of mozzarella water, two tablespoons of olive oil, and one tablespoon of balsamic vinegar in a bowl.
43. 43. Season the dressing with salt.
44. 44. Season the dressing with pepper.
45. 45. Season the dressing with sugar.
46. 46. Toss arugula, nectarines, and mozzarella with the dressing in the bowl.
47. 47. Taste the salad and adjust with salt, pepper, and sugar if needed.
48. 48. Plate the marinated oven tomatoes.
49. 49. Serve the oven tomatoes together with the focaccia.

Nutrition per serving

• kcal: 410
• Protein: 14 g · Fett/Fat: 22 g · Carbs: 40 g