Mozzarella Ciabatta Pizza Bread
with Baby Plum Tomatoes | Perfect for sharing
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
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)
1 unit(s)
Handmade Ciabatta Loaf
(Contains Cereals containing gluten May contain Milk, Soya, Egg)
Not included in your delivery
50 milliliter(s)
Water
1.5 tsp
Sugar
¼ tsp
Salt
Nutritional information
Utensils
Instructions
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, 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 ciabatta halves onto a 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 bread from the oven.
b) Pop onto a sharing board and cut into slices.
Enjoy!
