•  1 x 400g can crushed tomatoes
•  1 clove garlic, crushed
•  sea salt and cracked black pepper
•  1 x 140g buffalo mozzarella or bocconcini, halved
•  olive oil, for drizzling
•  oregano leaves, to serve

lebanese crisps

•  2 Lebanese breads, halved
•  olive oil, for brushing

Preheat oven to 200°C (390°F). To make the crisps, brush the Lebanese breads with olive oil and sprinkle with salt. Cut into strips and place on baking trays. Bake for 5 minutes or until crisp. Set aside to cool.

Divide the tomatoes, garlic, salt and pepper between 2 x 1½ cup-capacity (375ml) ovenproof dishes and stir to combine. Top each with a piece of mozzarella and bake for 15–20 minutes or until the cheese has melted. Drizzle with olive oil, sprinkle with oregano leaves and serve with the Lebanese crisps.