Margherita Pizza Style Sourdough Baguette

Name: Margherita Pizza Style Sourdough Baguette Sharing Dish | with Baby Plum Tomatoes
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit(s) SlooOW Stone Oven White Baguette; 30 grams Tomato Puree; 50 grams Sun-Dried Tomato Paste; 1 sachet(s) Mixed Herbs; 125 grams Baby Plum Tomatoes; 1 ball(s) Mozzarella**; 50 milliliter(s) Water; 1.5 tsp Sugar; ¼ tsp Salt

Sharing Dish | with Baby Plum Tomatoes

Michael SteadmanPublished on May 29, 2024

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All the flavours of a Margherita pizza on a sourdough baguette! Perfect for serving alongside pasta when you just can't decide between the two - or as a delicious appetiser before any meal.

Tags:

Veggie

Allergens:

Cereals containing gluten

•Oats

•Rye

•Soya

•Wheat

•Barley

•Milk

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.

Total25 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)

30 grams

Tomato Puree

50 grams

Sun-Dried Tomato Paste

1 sachet(s)

Mixed Herbs

125 grams

Baby Plum Tomatoes

1 ball(s)

Mozzarella**

(Contains: Milk)

Not included in your delivery

50 milliliter(s)

Water

1.5 tsp

Sugar

¼ tsp

Salt

Nutritional information

Energy (kJ)1260 kJ

Energy (kcal)301 kcal

Fat15 g

of which saturates8.7 g

Carbohydrate25.1 g

of which sugars10.1 g

Dietary Fibre2.3 g

Protein15 g

Salt2.3 g

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

Utensils

•Chopping Board

•Small Bowl

•Knife

•Baking Tray

•Paper Towel

Cooking Instructions and Tips

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Halve the baguette horizontally.

c) In a small bowl, combine the tomato puree, sun-dried tomato paste, half the mixed herbs, the water (see pantry for amount) and 1 tsp sugar. Set aside.

d) Halve the baby plum tomatoes.

a) Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

b) Pop the baguette halves onto a lined baking tray and spread the tomato sauce mixture onto the cut sides, then top evenly with the baby plum tomatoes. Sprinkle 0.25 tsp salt and 0.5 tsp sugar over the tomatoes.

c) Evenly share the mozzarella pieces on top.

d) Sprinkle over the remaining mixed 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 your pizza style baguettes from the oven.

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

Enjoy!