Vegetarian Pizza On Ciabatta Bread Food

VEGETARIAN PIZZA ON CIABATTA BREAD

Steps:

• Warm up the oven at 190C - 375F and prepare a pizza or an oven baking tray by lining it with parchment paper.
• Cut the ciabatta bread length wise and grill (cut facing down) in a pan for 2 minutes.
• Chop some olives, one red onion (make it into rings)
• Brush the bread with the tomato sauce with a generous layer (as generous as you like) add some herbs if you like to the tomato sauce (see my notes in recipe notes below)
• Sprinkle the olives and the onions and place in the oven. Bake for 10 min at 190C.
• Take out of the oven, sprinkle a generous layer of the blended grated cheese (I used half hard mozzarella and half mild cheddar). Place back in the oven and carry on baking for another 5-7 min approximately or until the cheese turns nice and gets a beautiful golden colour.
• Take out of the oven, allow it to cool for a couple of minutes and serve whilst still nice and warm.

FRENCH BREAD PIZZA (VEGETARIAN)

Steps:

• Preheat oven to 450f degrees.
• Cut bread loaf in half widthwise, then each half again lengthwise to create 4 roughly equal pieces.
• Place the bread, cut side up, on a dry baking sheet.
• Place remaining ingredients in a food processor or blender, blend until they form a smooth paste.
• Spread the mixture evenly over the bread.
• Bake until tofu mixture is hot and bread toasted, about 10 to 15 minutes.
• Cut each pizza into individual slices.

CIABATTA PIZZAS WITH STICKY ONIONS

Steps:

• 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.
• 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.

CIABATTA

Steps:

• The night before, make the biga (see tip, below). Stir yeast with 50ml warm water, stand for 10 mins, then add another 80ml warm water. Gradually add the flour in a stand mixer on its lowest setting. Once it's a wet dough, transfer to a well-oiled bowl, cover and leave for 12 hours or overnight at room temperature.
• In the morning, combine the yeast and milk and leave to stand for 10 mins. Tip into a freestanding mixer fitted with a dough hook, add 160ml water, the biga and the olive oil. Then add the flour and 1 heaped tsp salt. Use the dough hook of a stand mixer to combine the dough. Knead for 10 mins until smooth and elastic. Don't worry if it looks very wet, it should to be a very wet dough! Pour into a well-oiled bowl and cover with cling film. Leave to prove for an hour and a half or until doubled in size.
• Once rested, begin to do a series of folds - lift the dough from the edge, pull up, over, then release it. Turn the bowl 90 degrees and do the same again. Repeat so you do a full turn of the bowl twice, or 8 folds. Rest for 30 mins, then repeat the whole folding process once more.
• Heat the oven to 220C/200C fan/gas mark 6. Tip the dough onto a really well-floured surface and cut in half. The dough will feel like a batter and spread across the surface a bit, but don't panic, just work on a well-floured surface, using the flour and a pastry scraper to help move the dough. Shape the dough into 2 large squares (about 20cm x 20cm). Dealing with each loaf at a time, fold the dough in from each side, as if folding a booklet. Flip over, then pick up the roll and place each onto separate well-floured sheets of baking paper. The roll will be very soft, so oil or flour your hands well. Allow to rest for another 30 mins, covered with a floured tea towel. Don't worry if it spreads a little.
• While the dough rests, heat a baking sheet in the oven. Once the dough has rested, slide each of the loaves, along with the baking paper beneath them, onto the hot baking sheet. Bake for 35-40 mins, until the crust is golden and the loaves sound hollow when tapped on the base. Move to a wire rack and cool for an hour before slicing and serving with olive oil and balsamic vinegar.