Ciabatta Pizza Bread
with Mozzarella
All the flavours of a margherita pizza, just on a ciabatta! Perfect for serving alongside pasta when you just can't decide between the two - or as a delicious appetiser before any meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Handmade Ciabatta Loaf
(Contains Cereals containing gluten May contain Milk, Soya, Egg)
30
Tomato Puree
50
Sun-Dried Tomato Paste
1
Italian Style Herbs
125
Baby Plum Tomatoes
1
Mozzarella
(Contains Milk)
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C.
b) Halve the ciabatta horizontally.
c) In a small bowl, combine the tomato puree, sun-dried tomato paste, water (see ingredients for amount) and half the Italian style herbs. Set aside.
a) Halve the baby plum tomatoes.
b) Drain the mozzarella and pat it dry with kitchen paper, making sure you squeeze out as much liquid as possible. Then tear it into pieces.
c) Pop the ciabatta halves onto a baking tray and spread the tomato sauce mix onto the cut sides, then top with mozzarella and tomato halves.
d) Sprinkle over the remaining Italian style herbs and bake on the top shelf of your oven until the cheese has melted, the tomatoes have softened and the bread is starting to crisp, 8-10 mins.
a) Once cooked, carefully remove the pizza bread from the oven.
b) Pop onto a sharing board and cut into slices.
c) Enjoy!
