Cold flat bread pizza

Name: Cold flat bread pizza
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 250 g Buffalo mozzarella; 1 can(s) (425 ml) Artichoke Hearts; 1 tin(s) (185 g) Tuna fillets (in own juice); 4 Tomatoes; 1 baby onion; 1 collar Basil; 3 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Sea salt and pepper; 7-10 Tbsp Sugar; 5 TABLESPOONS good olive oil; 1 (approx. 500 g) cobbled flatbread

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

250 g Buffalo mozzarella
1 can(s) (425 ml) Artichoke Hearts
1 tin(s) (185 g) Tuna fillets (in own juice)
4 Tomatoes
1 baby onion
1 collar Basil
3 TABLESPOONS white balsamic vinegar
7-10 Tbsp Sea salt and pepper
7-10 Tbsp Sugar
5 TABLESPOONS good olive oil
1 (approx. 500 g) cobbled flatbread

Directions

1
Drain mozzarella, artichokes and tuna separately. Wash and slice the tomatoes. Peel and halve the onion and cut into thin strips. Wash the basil, shake dry and pluck the leaves.
2
Dice mozzarella. Halve the artichokes. Roughly pluck the tuna.
3
Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 4 tablespoons of oil. Mix with the prepared ingredients.
4
Cut the bread horizontally. Spread the tomato mixture on the bread halves. Sprinkle with 1 tablespoon of oil and season again with salt and pepper if necessary. Serve immediately.