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).
Quick Ciabatta Pizza
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)
- 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.
- While the dough is resting, slice the vegetables and grate the cheese.
- Knock back the dough, prick the surface with a fork, and spread the tomato sauce evenly.
- Arrange the vegetables on top of the sauce. Sprinkle cheese over the vegetables.
- 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.