Monday, 25 March 2013

Quick Ciabatta Pizza



I'm funny about tomatoes. I like the taste, I like tomato sauces, but fresh tomato doesn't really do anything for me, which means I tend not to buy them. That means when I do want to throw a couple of whole tomatoes in to a sauce, I don't usually have any in the fridge, so when I saw that Sacla' (my long-time favourite brand of pesto) make a tomato sauce with whole cherry tomatoes in, that seemed like it might be a pretty good compromise to keep in the pantry.

Anyway, I was browsing their site for a bit more info, and it turns out they have a whole page of Italian food inspired by Sacla' sauces... including pizza. For some reason it had never occurred to me before to use pasta sauce on a pizza. A couple of days later, and I wanted an easy supper, and this idea was still floating around in my head. As was the idea that I could make a pizza base from ciabatta bread mix.

The result was a very quick and tasty pizza, made entirely from ingredients I happened to have in the cupboard/fridge. The ciabatta dough rises to make quite a thick, soft base, and the pasta-sauce-as-pizza-sauce worked really well (much better than my usual standby of tomato puree).

Ciabatta pizza

Quick Ciabatta Pizza
Serves 4

1 packet ciabatta bread mix (I used Wright's)
175g tomato sauce (I used 1/2 jar Sacla' whole cherry tomato & chilli sauce)
1/2 courgette (zucchini)
1 red pepper
6-8 chestnut mushrooms
1/2 cup (or a large handful) sweetcorn
100g grated cheese (mozarella / medium cheddar)
  1. Make up the ciabatta mix according to the packet instructions. Roll out the dough to about 1cm thick, on a large floured baking sheet. Leave to rest for half an hour.
  2. While the dough is resting, slice the vegetables and grate the cheese.
  3. Knock back the dough, prick the surface with a fork, and spread the tomato sauce evenly.
  4. Arrange the vegetables on top of the sauce. Sprinkle cheese over the vegetables.
  5. Cook for 15 minutes in a 210°C oven (for a fan oven - conventional ovens may need a higher temperature) and serve fresh from the oven.


4 comments:

Rachel said...

I have the same lack of enthusiasm for fresh tomato - this sounds like a great alternative!

christine said...

you've got to visit when the tomatoes in the greenhouse are ripening - warm from the vines one of the dozen or so there would be bound to tickle your taste buds:)x
I used to use pasta sauce as a pizza topping when you were growing up, or even just well drained canned tomatoes over tomato puree!

Doreen Bates Zakem said...

looks good! I love a good fresh tomato out of the garden.

Charlotte Klein said...

That looks so delicious! I'm always looking for an easy dinner and this is perfect :) Thanks for sharing, Rachel!

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