Ciabatta pepperoni pizza
Prep time: 20 minsTotal time: 
Ciabatta pepperoni pizza
A shortcut ciabatta mix makes the ultimate thick pizza base – crispy on the outside and pillowy on the inside. Serve as a laid-back lunch with a salad alongside. It freezes well, too – gently reheat and scatter with rocket to serve
Prep time: 20 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 1 x 500g pack Wright’s Classic Ciabatta Bread Mix
- 350ml lukewarm water
- 1 ½ tbsp of olive oil
- 1 x 227g tin of chopped tomatoes
- 1 x 150g ball of mozzarella
- 50g of German pizza pepperoni
To serve
- 20g of rocket leaves
- drizzle of olive oil
Step by step
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Grease a deep roasting tin (about 26cm x 18cm) with oil and line with baking paper. Tip the bread mix into a large bowl or into the bowl of a stand mixer (fitted with a dough hook). Pour over 350ml lukewarm water and mix together for 5 minutes, then add 1 tablespoon of olive oil and mix for a further minute until a ball of dough forms. Stretch and shape the dough into the prepared tin, cover with a clean tea towel and leave to rise in a warm place for 25-30 minutes until doubled in size.
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Preheat the oven to 230°C, fan 210°C, gas 8. Bake the ciabatta for 20 minutes. Meanwhile, combine the chopped tomatoes with ½ tablespoon of olive oil and season. Remove the ciabatta from the oven and spread over the tomato sauce. Tear over the mozzarella and top with pepperoni. Return to the oven for 10 minutes until the cheese has melted and the pepperoni is crisp.
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Cool for 10 minutes, then slice and finish with the rocket leaves and a drizzle of olive oil.
