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10 minutes
15 minutes
25 minutes
- 2 x pieces (28cm-diameter) Lebanese bread
- 13.80 gm extra virgin olive oil
- 2 garlic cloves, crushed
- 250g mozzarella, thinly sliced
- 250g fresh ricotta
- Baby rocket leaves, to serve
- Freshly ground black pepper, to serve
- Preheat your oven to 230°C and carefully arrange the bread slices on two pizza trays.
- In a small bowl, mix the oil and garlic. Brush the garlicky oil over the bread bases and bake in a preheated oven for 5 minutes until crispy.
- Layer the mozzarella over the bread in a circular design, beginning from the center and moving outward. Sprinkle ricotta over the mozzarella in the same circular manner. Bake until the cheese is melted and golden for about 10 minutes.
- Garnish with fresh arugula leaves and a sprinkle of black pepper. Serve right away.
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