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.
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.
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
Sun-Dried Tomato Paste
Baby Plum Tomatoes
Not included in your delivery
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 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 1/4 tsp salt and 1/2 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.