Tartine pizzaiola
Instructions
Wash the tomatoes, which should be ripe but firm, divide them in half, remove the seeds, sprinkle the pretzels and turn upside down, let them lose some of their water.
Cut the mozzarella into slices.
Chop the spring onions, olives, tomatoes and gather it all in a bowl.
Add the chopped parsley very finely, add salt, pepper and softened with a little spilled oil, stir to mix well.
Toast the slices of bread cut into floppy imburratele and above, put the chopped mixture.
Decorate with a slice of mozzarella and sprinkle oregano
