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Ciabatta pizzas with sticky onions

Ciabatta pizzas with sticky onions

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal357
fat12g
saturates4g
carbs51g
sugars12g
fibre0g
protein13g
low insalt1.5g
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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

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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Overall rating

A star rating of 4.6 out of 5.5 ratings
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