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    Pepperoni Ciabatta Pizzas

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    Pepperoni Ciabatta Pizzas

    Serve these home-made flavour-packed pepperoni pizzas hot from the oven.

    • Preparation time: 15 minutes, plus rising
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 4


    • 500g pack Wright's Ciabatta Bread Mix
    • 1 tsp dried rosemary
    • 1 tbsp olive oil
    • 350g tub Waitrose Fresh Napoletana Sauce
    • 2 x 125g tubs Galbani Santa Lucia Mini Mozzarella Balls, drained
    • ¾ x 140g pack Waitrose Farm Assured Pepperoni Slices
    • 280g jar Waitrose Italian Mixed Mushrooms, drained


    1. Preheat the oven to 220°C, gas mark 7. Empty the bread mix into a bowl, then stir in the rosemary, olive oil and 350ml hand-hot water. Mix well, then turn out onto a lightly floured board and knead vigorously for 5 minutes to make a soft, slightly sticky dough – ciabatta dough is always a bit stickier than regular bread dough.
    2. Divide the dough into quarters, then roll out into 4 x 20cm rounds. Transfer to 2 lightly greased non-stick baking sheets. Spoon the sauce onto the rounds, leaving a 1cm border.
    3. Top the pizzas with the mozzarella balls, pepperoni and mushrooms. Leave to rise for 10 minutes. Bake for 15-20 minutes, swapping the trays over halfway through, until golden and cooked thoroughly. Serve warm with salad leaves.

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