Ciabatta Pizzas with Smokey Salsa & Fresh Basil

Nutrition per serving

Calories 574 kcal
Protein 22.2 g
Carbs 62.2 g
Fats 27.1 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
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Ingredients

Login Garlic
Login Cherry Tomatoes
Login Courgette (Zucchini)
Login Chopped Tomatoes (canned)
Login Sweet Smoked Paprika
Login Ciabatta
Login Mozzarella Cheese (whole milk)
Login Arugula (Rocket)
Login Basil Leaves
Login Olive Oil

Preparations

  1. Preheat the oven to high.
  2. Peel/finely chop a quarter garlic clove and leave the other quarter un-chopped.
  3. Slice the cherry tomatoes into quarters.
  4. Top and tail the courgette and slice in half lengthways, then slice one half into 5 strips and slice widthways into 2cm cubes.

 

Cooking Instructions

  1. In a frying pan, heat a tsp of olive oil over medium heat. Add the chopped garlic and cook for 30 seconds, then add the tinned tomatoes with ¼ tsp of smoked paprika, a pinch sugar and of salt and pepper. Bring to a gentle boil, lower heat to medium-low and gently simmer until thickened.
  2. Slice the ciabatta in half and grill both sides until lightly toasted. Remove and rub the quarter garlic clove into the inside part of the ciabatta, while warm.
  3. Once the sauce has thickened, remove from heat and evenly spread the sauce onto each of the ciabattas. Scatter over the chopped courgette with half the cherry tomatoes. Tear the mozzarella into bite-sized pieces and scatter over the top.
  4. Drizzle over a little olive, then grill until the cheese melts and is golden brown.
  5. To make the salad, in a bowl, add the remaining tomatoes, rocket with a tsp of olive oil and gently mix to coat. Sprinkle over a torn basil leaf over the top and season with a pinch of salt and pepper.
  6. Serve the pizza with a torn basil leaf sprinkled over the top with the salad on the side.

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