Vinschgauer with Pizza Topping
Vinschgauer with pizza topping is a recipe with fresh ingredients from the Fruit Vegetables category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 Vinschgauer or rye whole‑grain rolls
- 300 g diced tomatoes (canned)
- Salt
- Pepper (freshly ground)
- 400 g ripe cherry tomatoes
- 2 balls mozzarella (125 g each)
- 4 tbsp basil pesto (jar)
Instructions
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1.
Cut the Vinschgauer flatbreads horizontally in half and place them cut‑side down in oiled raclette pans. Puree the diced tomatoes with a hand blender and brush the slices with this mixture. Season with salt and pepper. Wash the cherry tomatoes, remove stems, and slice thinly.
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2.
Drain the mozzarella, slice it, and arrange alternating layers of tomato and cheese on the flatbreads, slightly overlapping. Slide the pans under a hot raclette grill to gratinate. Drizzle with pesto and finish with freshly ground pepper. For larger groups, place the slices on parchment‑lined baking trays and bake in a preheated oven at 220 °C (fan) for about 10 minutes until golden.
