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Spanish ham and pepper pizzettes
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500g Waitrose Ciabatta Bread Mix
4 tsp olive oil
Flour, for dusting
190g jar Waitrose Spicy Sugo ai Peperoni with Roasted Peppers
120g Waitrose Spanish Tapas Platter
210g Waitrose Pimento Stuffed Olives with Manchego
Rocket salad, to serve
1. Place the bread mix in a bowl, add 2 tsp of the olive oil and 260ml warm water and bring together to make a dough. Knead vigorously for 5 minutes then divide into 4 and shape into balls.
2. On a lightly floured surface, roll each ball into a 5mm-thick oval and place on 2 large, non-stick baking sheets. Brush the bases with the remaining 2 tsp olive oil and leave to rise for 15 minutes.
3. Preheat the oven to 220ºC, gas mark 7. Spread the sugo onto the pizzettes and bake for 15–20 minutes until risen and golden.
4. Top with the tapas meats, olives and Manchego and serve swiftly with rocket salad.
Try adding some dried herbs, such as rosemary or oregano, to the bread mix before rolling out.
Typical values per serving:
23.1g protein, 7.5g fibre
This recipe was first published in August 2013.