Mozzarella Ciabatta Pizza Bread with Baby Plum Tomatoes | Perfect for sharing
This Ciabatta Pizza Bread is loaded with creamy mozzarella and herby baby plum tomatoes. Pair with burgers, hot dogs and salads for a tasty addition to your BBQ. And it'll be just as delicious inside if the clouds roll in.
Prep: 25 mins
Cook: 10 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 1 handmade ciabatta loaf
- 30 gr tomato puree
- 50 gr sun-dried tomato paste
- 1 sachet mixed herbs
- 125 gr baby plum tomatoes
- 1 ball mozzarella
- 50 ml water
- 1.5 tsp sugar
- 0.25 tsp salt
- 1 handmade ciabatta loaf
- 30 gr tomato puree
- 50 gr sun-dried tomato paste
- 1 sachet mixed herbs
- 125 gr baby plum tomatoes
- 1 ball mozzarella
- 50 ml water
- 1.5 tsp sugar
- 0.25 tsp salt
- 1 handmade ciabatta loaf
- 30 gr tomato puree
- 50 gr sun-dried tomato paste
- 1 sachet mixed herbs
- 125 gr baby plum tomatoes
- 1 ball mozzarella
- 50 ml water
- 1.5 tsp sugar
- 0.25 tsp salt
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. - a) Halve the baby plum tomatoes and sprinkle over 0.25 tsp salt and 0.5 tsp sugar.
b) Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
c) Pop the ciabatta halves onto a baking tray and spread the tomato sauce mixture onto the cut sides, then top evenly with the mozzarella and tomatoes.
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!