finely chopped fresh oregano (or 1 tsp/5 mL dried)
plum tomatoes, coarsely chopped
red pepper, diced
finely chopped fresh basil
salt and pepper to taste
Preheat oven to 450°F (230°C). Spray or brush a 9-in. (23 cm) square ovenproof dish with vegetable oil. Set aside.
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.
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.
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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