Mix 250 g flour, yeast and 1/4 tsp salt in a bowl. Add oil and 1/8 l lukewarm water. Knead everything smooth with the hand mixer. Cover and leave to rise in a warm place for about 30 minutes
Wash, halve or quarter the tomatoes. Cut mozzarella into slices, gorgonzola into pieces
Line baking tray with baking paper. Knead the yeast dough again briefly. Roll out to 4 oval flat cakes (approx. 15 cm long) on some flour and lay them on the baking tray.
Spread the flat bread with tomato paste. Sprinkle with salt, pepper and herbs. Cover with tomatoes and cheese. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes
Drink: red wine or cold beer