- 500g packet ciabatta bread mix (we used Wright's)
- 150ml (¼pt) passata
- 250g (9oz) Jarlsberg, sliced
- 5tbsp Parmesan, grated
- 125g (4½oz) mozzarella ball, torn into chunks
- basil leaves, to serve
Make up the ciabatta mix according to the pack instructions. When it has risen (you can leave it in the fridge overnight), heat the oven to 200C, 180C fan, 400F, gas 6, knead again to remove the air bubbles then roll out on a floured surface until you have a rough rectangle, about 40cm (16in) x 20cm (8in). Place on a floured baking sheet, spread the passata over the top, then scatter over the cheese. Season, and bake for 20 minutes until the crusts are risen and golden, and the toppings are bubbling. Slice, scatter with basil leaves and serve immediately. It’s also delicious cold.