Ciabatta pizzas with sticky onions
If you need to grab a quick dinner, pop these in the oven and serve with a salad
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Prep:5 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 357
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fat 12g
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saturates 4g
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carbs 51g
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sugars 12g
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fibre 0g
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protein 13g
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salt 1.5g
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
Tip
Give it a meaty twistGreek 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.
