Salad Pizza

There is something about eating in the sunshine with a glass of wine and good food that makes everything else feel ok. I've had a really lovely day at our school jubilee fair. The children have loved it, the weather has been perfect. I came home feeling really hungry and started to make this pizza, which was on the front cover of Olive magazine this month. I made a second one with prosciutto ham and pineapple for the kids. I didn't read the recipe correctly as I was doing it and used the whole ciabatta mix so I split the dough up into two pizzas.

Ingredients

olive oil

garlic clove thinly sliced

chopped tomatoes, 230 g tin

ciabatta bread mix 150g

plain flour

1 x 125g ball of mozzarella tomatoes

rocket a handful (I did not have this tonight)

1 small avocado sliced

10 halved baby plum tomatoes

balsamic to finish

Method

Heat a non stick pan with 1 tsp of olive oil, add the garlic and cook for a minute. Add the tomatoes and cook for 10-15 minutes until thickened and reduced, then cool.

Heat the oven to 220C. Mix the bread mix with 100ml of water and 1 tsp olive oil and knead for 5 mins. Roll out to a large rough circle (about 28cm) and put on a non stick baking tray with a dusting of plain flour. Leave for 10 mins to puff up a bit.

Spread a thin layer of the tomato sacue over the base and top with mozzarella. Bake for 15 - 20 mins until puffed and golden. To serve scatter over rocket, avocado, tomatoes, season and add a drizzle of balsamic vinegar.