How to make
Chop the onion and garlic and stew them in the olive oil, until they soften. Add the chopped pepper and after it changes color and softens, add the diced tomato. Season with salt, black pepper and oregano and cook for 20 minutes on low heat, by turning up the heat at the end to evaporate the liquid separated from the vegetables.
Distribute the pisto in individual refractory bowls (2-3 pcs. depending on the desired quantity).
Arrange circles of fresh buffalo mozzarella on top, by overlapping them.
Sprinkle each portion with more oregano and pop them into a 390°F (200°C) oven for a short time - about 10 minutes, or until the mozzarella becomes runny.
You don't need to wait for it to aquire a golden crust, because it will shrivel up too much and it won't be as juicy.
Serve the delicious appetizer warm and garnish the baked cheese with toast.
Enjoy this mozzarella with vegetables (pisto)!
