Max 35 min - Veggie - Dough

Transfer half of the courgette ribbons to a parchment-lined baking sheet, drizzle with olive oil and season with half of the Italian seasoning, salt and pepper. Roast in the oven for 5 - 10 minutes. Then remove from the oven and set aside, but keep the parchment-lined baking sheet for step 4.

Add the garlic to the pan and fry for another minute, then deglaze with 0.25 tbsp black balsamic vinegar per person. Add the passata, honey and the rest of the Italian seasoning and cook for 4 - 5 minutes. Stir well and season with salt and pepper.

Meanwhile, cut the tomato into wedges and finely chop the basil. In a salad bowl, mix the rest of the black balsamic vinegar with the extra virgin olive oil, salt and pepper. Shortly before serving, mix the tomato, arugula and roasted courgette ribbons with the dressing.

Transfer the flammekueche to the reserved parchment-lined baking sheet, spread with the vegetable-tomato sauce and top with the rest of the courgette ribbons and the shredded mozzarella. Bake the flammekueche in the oven for 8 - 10 minutes.