Thin flatbread, crunchy vegetables and tender mozzarella are a great option for a snack or a light dinner. And if you cook more of these cakes, then you can invite friends
Preheat oven to 200˚C. Peel the onion and cut into thin half rings. Heat up 1 tbsp. l. olive oil and sauté the onion over medium heat until soft, 5 minutes.
Put the peas in boiling salted water and cook for 5 minutes, drain in a colander.
Place arugula, garlic, almonds, half of the parmesan, salt and pepper in a blender bowl and chop. Pour in the olive oil in a thin stream and beat well.
Brush the tortillas with the resulting sauce and spread the fried onions. Lay out green peas in the next layer. Cut the radishes into thin circles, cut the tomatoes in half and arrange on cakes. Sprinkle vegetables with mozzarella pieces.
Put the tortillas in the oven for 10 minutes until the cheese is melted. Sprinkle the finished tortillas with the remaining parmesan. Serve warm.