Flatbread with Vegetables

A thin flatbread, crispy vegetables and tender mozzarella are great options for a snack or light dinner. And if you make more of such cakes, then you can invite friends

Ingredients

• tortillas
• 200 g mozzarella
• 1/2 cup grated Parmesan
• 1/4 cup almonds
• 200 g cherry tomatoes
• 1/2 cup frozen green peas
• 6 radishes
• 70 g arugula
• 2 cloves of garlic
• 1 medium onion
• 1/3 cup and 1 t. L. olive oil
• salt, freshly ground black pepper

Directions

1. Preheat oven to 200 ˚C. Peel the onion and cut into thin half rings. Heat 1 tbsp in a skillet. l. olive oil and sauté the onion over medium heat until soft, 5 minutes.
2. Put the peas in boiling salted water and cook for 5 minutes, drain in a colander.
3. Put arugula, garlic, almonds, half parmesan, salt and pepper in a blender bowl and chop. Pour in olive oil in a thin stream and beat well.
4. Spread the sauce over the tortillas and spread the fried onions. Place the green peas in the next layer. Cut the radish into thin circles, cut the tomatoes in half and spread on the flat cakes. Sprinkle the mozzarella slices over the vegetables.
5. Place the tortillas in the oven for 10 minutes, until the cheese is melted. Sprinkle the finished tortillas with the remaining Parmesan. Serve warm.