A thick slab of olive-oil focaccia filled with mozzarella, tomato, roasted peppers, rocket and basil. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 15 minutes.
Prep 10 min Cook 5 min Serves 2 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🍅Tomato2, sliced
🧀Mozzarella Cheese200 g, sliced
🫙Olive Oil2 tbsp
🥬Rocket1 cup
🍞Bread1 focaccia slab
🥬Roasted Red Peppers1/2 cup
Optional extras
🌿Fresh Basila handful
🫙Balsamic Vinegar1 tbsp
Instructions
1
Split the focaccia horizontally and warm it in the oven for 5 minutes.
2
Drizzle the cut sides with olive oil and balsamic.
3
Layer mozzarella, tomato, peppers, rocket and basil; season.
4
Close, press gently and cut into portions.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Warm tortillas or buns right before filling so they stay soft and pliable.
