Preparation
Step: 1/7
Peel, halve and slice the onions.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000573/000573_step_1_M.jpg)
Step: 2/7
Heat the oil in a pan and fry the onions over a low heat until slightly softened.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000573/000573_step_2_M.jpg)
Step: 3/7
Meanwhile, peel the celery, coarsely grate and add to the pan. Season with salt and pepper and continue to cook for 3 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000573/000573_step_3_M.jpg)
Step: 4/7
Bake the flatbread in a preheated oven at 150°C (130°C, gas 3) for 5 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000573/000573_step_4_M.jpg)
Step: 5/7
Drain the mozzarella and coarsely crush the tomatoes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000573/000573_step_5_M.jpg)
Step: 6/7
Sprinkle the curry powder over the celery. Add the tomatoes, together with their liquid and simmer for 5 minutes over a medium heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000573/000573_step_6_M.jpg)
Step: 7/7
Season the tomato ragu with salt, pepper and a pinch of sugar. Fold in the mozzarella. Cut the flatbread into strips and serve with the ragu.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000573/000573_step_7_M.jpg)