Our Easy Ciabatta Bread Pizza with Mozzarella and Plum Tomatoes gives a traditional pizza some strong competition. We’ve topped our fluffy, soft ciabatta with a rich tomato paste and baby plum tomatoes for extra freshness and tang. Finished with an indulgently creamy mozzarella cheese, and ready in just 10 minutes, this side won’t be hanging around for long.
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 conflict 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.
Ciabatta(ContainsCereals containing Gluten)
Sun-Dried Tomato Paste
Italian Style Herbs
Baby Plum Tomatoes
a) Preheat your oven to 220°C.b) Halve your ciabatta horizontally as if you were making a massive sandwich.c) In a small bowl, combine the tomato puree, sundried tomato paste, water (see ingredients for amount) and half the Italian herbs.
a) Halve the baby plum tomatoesb) Drain the mozzarella and pat dry with kitchen roll. Tear into shreds.c) Pop the halved ciabatta onto a baking tray and spread the tomato paste mix onto the cut sides of the ciabatta and top with the tomatoes and mozzarella. d) Sprinkle over the remaining Italian herbs and bake on the top shelf of your oven until the cheese has melted and the edges 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 triangles.c) Enjoy!