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Ciabatta Pizza Bread

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

199 kcal

Protein

:

12.4g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

50 grams

Sun-Dried Tomato Paste

1 pot(s)

Dried Italian Herbs

125 grams

Baby Plum Tomatoes

1 unit(s)

Handmade Ciabatta Loaf

30 grams

Tomato Puree

1 ball(s)

Mozzarella

(Contains: Milk)

Not included in your delivery

100 milliliter(s)

Water

Nutritional information

Energy (kJ)833 kJ

Energy (kcal)199 kcal

Fat12.4 g

of which saturates7.2 g

Carbohydrate8.8 g

of which sugars7.1 g

Dietary Fibre1.8 g

Protein12.4 g

Salt1.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

a) Halve the baby plum tomatoes

b) 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.

3

a) Once cooked carefully remove the pizza bread from the oven.

b) Pop onto a sharing board and cut into triangles.

c) Enjoy!

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