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Easy / prepare ahead
Preparation time: 15 minutes, plus rising
Cooking time: 1 hour
Serves 6 as a main or 12 as a snack
500g (1lb 2oz) ciabatta bread mix (we like Wright’s)
50g (2oz) butter 5 red onions, finely sliced 7tbsp red wine 2tbsp balsamic vinegar 2tsp brown sugar 100g (4oz) anchovy fillets in olive oil, drained 300g (10oz) mozzarella, torn into chunks 100g (4oz) black olives 3 thyme sprigs, leaves removed olive oil, to drizzle
1 Make up the bread mix according to the pack instructions, and leave in a warm place to rise for an hour or so until doubled in size. While it’s rising, heat a sauté pan and melt the butter then add the onions, and cook very gently for 30 minutes, until softened and caramelised.
2 Turn up the heat and add the red wine, vinegar and sugar with a generous amount of seasoning, and bubble briskly until the liquid has reduced to a sticky syrup and the onions are very deep red. Check the seasoning and set aside.
3 Heat the oven to 220 C, 200 C fan, 425 F, gas 7. When the dough has doubled in size, remove from the bowl and knock the air out, then divide into 2 and roll each one out into a rectangle, 1cm (½in) thick. Place each on a floured baking sheet, and top with the onions, then arrange the anchovy fillets in diamond patterns over the onions, add the mozzarella and scatter over the olives and thyme. Drizzle with olive oil and cook in the oven for 10 to 12 minutes, swapping the trays over if you need to. Serve immediately.
Per serving: 610-305 calories, 26-13g fat (12-6g saturated), 72-36g carbohydrate