Ciabatta, mushroom & pepper pizzas

Ciabatta, mushroom & pepper pizzas

Great for toasted sandwiches, ciabatta also makes a quick pizza base if you're short of time.

By , 21 September 2015
Ciabatta, mushroom & pepper pizzas
  • Ready in: 35 mins
  • Serves: 4
  • Price: £1.54 per serving
Nutritional Info
Each 331g serving contains
  • Fat med
    16g
    23%
  • Saturates low
    3.8g
    19%
  • Sugars low
    8.7g
    10%
  • Salt med
    1.7g
    28%
  • Energy 1964KJ 469KCAL
    23%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 593kJ/142kcal.
Ingredients
  • 2 packs Asda Deli Ciabatta Rolls
  • 2 tbsp olive oil
  • 150g button mushrooms, sliced
  • 4 spring onions, trimmed and sliced
  • 1 red pepper (or 1yellow pepper), de-seeded and diced
  • 160g baby leaf spinach
  • 265g jar Asda Tomato & Basil Pizza Topper
  • 125g pack Asda Lighter Mozzarella, drained and patted dry with kitchen paper
  • Fresh basil and salad leaves, to serve
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Cut the ciabatta rolls through the middle and put on a baking tray, cut-side up. Brush the cut sides with 1 tbsp of the olive oil and bake for 5 minutes.

  • Heat the remaining oil in a frying pan and cook the mushrooms and spring onions until the juices run out of the mushrooms. Add the pepper and continue to cook until the mushroom juices have evaporated. Transfer to a bowl and set aside.

  • Wipe out the frying pan with kitchen paper. Add the spinach to the pan and cook, stirring, until it wilts.

  • Spread the pizza topper over the ciabatta halves. Share the vegetable mixture between them. Tear the mozzarella into small pieces and scatter on top.

  • Bake for 15-18 minutes until the mozzarella has melted. Scatter with a few basil leaves and serve with salad.