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Sun Blush Tomato Mini Pizzas Al Fresco

These mini pizzas are an easy to prepare light meal or appetiser adaptable enough to use with local breads and cheeses. No special equipment needed, it only takes minutes so it's ideal to make when self catering on holiday and parties at home alike.

Ingredients

1 ciabatta loaf (supermarket vacuum packed ones keep for a week in the fridge)
1/3 800g jar of sun blush tomatoes in olive oil
1/2 250g jar of sun dried tomato paste
1 vacuum pack of pitted black olives (or fresh if you can get them)
1 bag mozzarella (or the blocks of hard mozzarella which keep for ages in fridge)
A few fresh basil leaves

You will also need a baking tray lined with baking parchment paper.

Recipe

Step 1

1. Preheat the oven to 220c / Gas 7.

Step 2

2. Slice the ciabatta loaf into pieces around 3cm thick, arrange them on the baking sheet lined with parchment paper.

Step 3

3. Spread the ciabatta slices generously with sun dried tomato paste although not too thickly as the oil can make the bread soggy.

Step 4

4. Drain some of the sun blush tomatoes and position one or two on one half of each of the slices.

Step 5

5. Slice the mozzarella into as many pieces as you have slices and arrange on the other half of the slices.

Step 6

6. Dot a black olive in the centre and bake for 10-12 minutes until the cheese has melted and the mini pizzas are warmed through.

Step 7

7. Garnish each slice with some fresh basil and serve immediately!

Step 8

Notes: Ring the changes with toppings such as anchovy, pesto, marinaded peppers, local white cheeses. You don’t need to use ciabatta, any crusty bread will do such as french stick or focaccia.

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