finely chopped fresh oregano (or 1 tsp/5 mL dried)
10 mL
4
plum tomatoes, coarsely chopped
1
red pepper, diced
1/2 cup
finely chopped fresh basil
125 mL
1 tbsp
olive oil
15 mL
salt and pepper to taste
1 cup
shredded mozzarella
250 mL
Method
Step 1
Preheat oven to 450°F (230°C). Spray or brush a 9-in. (23 cm) square ovenproof dish with vegetable oil. Set aside.
Step 2
Using a meat mallet or rolling pin, pound each piece of beef between two layers of parchment paper or inside a resealable plastic freezer bag until about 1/4-in. (5-mm) thick.
Step 3
Place breadcrumbs on a plate and stir in oregano. Press both sides of beef pieces into breadcrumb mixture to coat. Transfer beef to prepared ovenproof dish.
Step 4
Toss together tomatoes, red pepper, basil, olive oil, salt and pepper in a medium bowl. Place tomato mixture on top of beef in dish. Top with mozzarella. Bake in preheated oven until cheese is golden and bubbly, about 20 min.
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