Cold flatbread pizzas

For 4 people
  • 250 g buffalo mozzarella cheese
  • 1 Can (s) Artichoke hearts (5/7 pieces, filling quantity 400 g)
  • 2 Can (s) Tuna fillets 'naturale' (net content 115 g)
  • 7 Tomatoes (approx. 80 g each)
  • 1 (approx. 300 g) small vegetable onions
  • 8–10 Stalk (s) Basil
  • 4 EL white balsamic vinegar
  • Salt
  • Pepper
  • 8–10 EL olive oil
  • 1 pinch Sugar
  • 1 (approx. 500 g) round flatbread
30 minutes
easy
1.
Drain the mozzarella. Pour the artichokes and tuna separately into a colander, allow to drain. Wash, clean and slice tomatoes. Peel and halve the onion and cut into thin slices. Dice the mozzarella. Roughly shred the tuna. Halve the artichoke hearts. Wash the basil, shake dry and pluck the leaves from the stems. Mix together vinegar, salt and pepper, fold in 4 tablespoons of oil. Season again with salt, pepper and sugar. Mix the tuna, onion, artichokes, tomatoes, basil, mozzarella and vinaigrette, steep for about 15 minutesto let. Slice the bread. Drizzle each half with 2-3 tablespoons of oil. Spread the topping on the bread halves. Arrange on boards, halve halves again
2.
Waiting time approx. 15 minutes
1 person approx.:
  • 820 kcal
  • 3440 kJ
  • 38 g protein
  • 41 g fat
  • 69 g carbohydrates

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