Name: Ciabatta pizzas with sticky onions
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 2 large onions thinly sliced; 1 garlic clove sliced; leaves from 2 rosemary sprigs, chopped; 10 peppadew peppers from a jar, quartered; 3 tbsp black olives pitted and halved; 1 ciabatta loaf, sliced lengthways and halved; 2 handfuls grated gruyères or cheddar

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Ciabatta pizzas with sticky onions

Ciabatta pizzas with sticky onions

Jennifer Joyce

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.7 out of 5.6 ratingsRate

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If you need to grab a quick dinner, pop these in the oven and serve with a salad

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
2 large onions

thinly sliced
1 garlic clove

sliced
leaves from 2 rosemary

sprigs, chopped
10 peppadew

peppers from a jar, quartered
3 tbsp black olives

pitted and halved
1 ciabatta

loaf, sliced lengthways and halved
2 handfuls grated gruyères

or cheddar

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Nutrition: per serving

kcal357
fat12g
saturates4g
carbs51g
sugars12g
fibre0g
protein13g
salt1.5g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6 and heat the oil in a large, lidded frying pan. Add the onions, garlic and rosemary with a splash of water, cover, then cook for about 10 mins until soft. Remove the lid, turn up the heat, then cook for a few more mins.
step 2

Stir in the peppers, olives and some seasoning. Place the ciabatta halves, facing upwards, on a baking tray. Divide the mixture over the bread, spreading a little to cover. Sprinkle over the cheese, then bake for 10 mins or until the cheese is bubbling. These are delicious with a green salad.

RECIPE TIPS

GIVE IT A MEATY TWIST

Greek pitta pizzas. Cook the onions with garlic and rosemary as above, adding 1 tsp soft brown sugar towards the end. Meanwhile, fry 50g lamb mince until nicely browned (no extra oil needed), then stir into the onions. Spread over 4 lightly toasted pitta breads, scatter with 100g crumbled feta, then grill for a few mins to finish. Serve with bowls of tzatziki.

Recipe from Good Food magazine, January 2009

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A star rating of 4.7 out of 5.6 ratings

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