Cut the dough into eight equal pieces, each approx. 9 x 12 cm. Place the pieces of dough in the prepared tin.
Mix the peas and crème fraîche, season with salt, spoon into the holes. Cut the tomatoes in half, place on top of the peas with the cut sides facing up, season. Top with the mozzarella.
Approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove, sprinkle with the oregano leaves.