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.
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.
50
Sun-Dried Tomato Paste
125
Baby Plum Tomatoes
30
Tomato Puree
1
Mozzarella
(Contains Milk)
1
Italian Style Herbs
1
Handmade Ciabatta Loaf
(Contains Cereals containing gluten May contain Milk, Soya, Egg)
100
Water
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
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 evenly 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. Enjoy!