- Half a 500g pack ciabatta bread mix (1 pack makes 2 pizzas)
- 250g (9oz) passata
- 125g (4.5oz) mozzarella (approx 1 large ball), sliced or pulled into chunks
- flour, for sprinkling
- olive oil, for drizzling
- 8 asparagus spears
- handful black olives, pitted
- 50g (2oz) pecorino cheese, shaved
Heat the oven to 250 C, 230 C fan, 500 F, gas 9. Make up the bread mixaccording to the pack instructions, bring together and knead for about5 minutes on a floured surface until smooth. Leave to rise somewherewarm, in a covered, oiled bowl for about 30 minutes, then knead for 2minutes to knock the air out. (Leaving the dough to rise improves thetexture of the base, but isn’t essential.)
Roll into a large round, about 0.5cm (0.25in) thick, lay on to a floured bakingsheet and spread with passata. Dot with mozzarella.
Scatter the asparagus spears and olives over the base, drizzle with olive oil and season with pepper. Bake on the top shelf of the oven for 10 to 12 minutes, until the mozzarella has melted and the base is golden. Remove from the oven, scatter with pecorino and a drizzle of olive oil. Serve.