Salami Pizza Style Ciabatta

Name: Salami Pizza Style Ciabatta with Rocket Side Salad | Perfect for sharing
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; 1 pack(s) Milano Salami; 1 ball(s) Mozzarella; 40 grams Wild Rocket; 50 milliliter(s) Water; 1 tsp Sugar

with Rocket Side Salad | Perfect for sharing

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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.

Tags:

Veggie

Allergens:

Cereals containing gluten

•Sesame

•Soya

•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, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)

30 grams

Tomato Puree

50 grams

Sun-Dried Tomato Paste

1 sachet(s)

Mixed Herbs

1 pack(s)

Milano Salami

1 ball(s)

Mozzarella

(Contains: Milk)

40 grams

Wild Rocket

Not included in your delivery

50 milliliter(s)

Water

1 tsp

Sugar

Nutritional information

Energy (kJ)1628 kJ

Energy (kcal)389 kcal

Fat23.3 g

of which saturates11.9 g

Carbohydrate22.9 g

of which sugars7.3 g

Dietary Fiber2.3 g

Protein20.1 g

Salt2.52 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

Instructions

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 and sugar (see pantry for both amounts). Set aside.

d) Quarter the salami slices.

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 salami.

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 and the bread is starting to crisp, 8-10 mins.

a) In a small bowl combine the olive oil for the dressing (see pantry amount) and the rocket. Season with salt and pepper and toss to coat.

b) Once cooked, carefully remove your pizza baguette from the oven.

c) Divide between your serving plates and serve the dressed rocket on the side to finish.

Enjoy!