- 2 x 150g balls buffalo mozzarella
- 2tbsp olive oil
- 2 flatbreads
- 1 x 280g jar artichoke hearts, drained
- 50g can anchovy fillets in olive oil, drained
- 1tsp dried oregano
- zest of a lemon
- fresh oregano leaves, to serve (optional)
Heat the oven to 220C, gas 7. Slice the mozzarella. Put the flatbreads onto 2 baking sheets and brush them with the olive oil. Tear the balls of mozzarella and divide between them. Top with the artichokes, the anchovies and the dried oregano. Season with sea salt and pepper, then bake in the oven for 10-15 mins or until golden and crispy at the edges. Scatter over the lemon zest and oregano leaves. Serve immediately.
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