ZAPATILLA (SLIPPER)

Iñigo Lavado
2010

INGREDIENTS

Coca bread
Tomato sauce
Freshly-made pesto
Fresh tomato, peeled and sliced
Grated mozzarella cheese
Oregano
Salt flakes      

PREPARATION

Open up the coca bread and bake for 2 min. at 180ºC.

Spread the inside with the tomato sauce and a little pesto. Cover with slices of fresh tomato and season.

Sprinkle with grated mozzarella and return to the oven until the cheese has melted and is browning.

TO SERVE

Remove from the oven, sprinkle with oregano and salt flakes, and serve immediately.