Ciabatta pizzas with sticky onions
Ciabatta pizzas with sticky onions
If you need to grab a quick dinner, pop these in the oven and serve with a salad
- Prep: 5 mins
Cook: 25 mins - Serves 4
- Easy
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 Gruyère or cheddar
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.
Method
-
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.
-
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.
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