Garlic and gorgonzola ciabatta pizza
The Gorgonzola melts seductively over the
onions drawing out the flavors of the Mediterranean. A crunchy, unusual
pizza and a great alternative to tomatoes.
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 2
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1 large onion, finely sliced
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1 red onion, finely sliced
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3 Tbsp olive oil
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1 ready-to-bake ciabatta loaf
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1 large garlic clove, finely chopped
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6 to 8 anchovy fillets, chopped
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Salt and black pepper
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2 to 3 thyme sprigs
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1 small red pepper, sliced
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115 g (4 oz) Gorgonzola cheese, crumbled
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Olive oil to drizzle (optional)
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Preheat the oven to 220C/425F/Gas Mark 7.
Meanwhile, cook most of the onions in the oil over a moderate heat for
10 minutes, stirring occasionally.
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Bake the ciabatta for 5 minutes. At the
same time, add the garlic, anchovy, seasoning and thyme to the onions
and continue cooking.
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Split the baked ciabatta horizontally and
spread the onion mixture over the two halves on a baking sheet. Top
with the remaining onion and the pepper then finish with the cheese.
Drizzle with a little olive oil if you wish.
-
Bake in the hot oven for a further 5 to 8
minutes, until the cheese has melted and is lightly browned, then serve
immediately.
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