- BAKE: 30m
- SERVES: 12
METHOD (Makes 1 pie – 8 to 12 portions).
Coarsely chop the red onion and tomatoes and cut the red pepper into strips.
Drain the tin of ratatouille well and retain the juice.
Make the drained juice up to 300ml with warm water.
Add 50ml of olive oil and one sprig of finely chopped basil and use this mixture to make up the Ciabatta mix following the directions on the pack.
Divide the made up dough into 2 equal pieces, mould into balls and rest for 10 minutes.
Roll out each ball into a 30cm (12″) disc. Place the first disc onto a greased baking tray.
Add the prepared ingredients as follows: Sprinkle one third of the grated cheese onto the dough. Add the ratatouille, prepared vegetables and optional olives then sprinkle with a further third of the grated cheese and the remainder of the basil. Season with black pepper and dredge over 25ml of olive oil.
Moisten the edge of this disc and cover with the second disc of dough. Seal well and crimp the edge of the dough. Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 30 – 49 minutes or until doubled in size.
Remove the cover and sprinkle with remaining grated cheese and make two small incisions in the top layer prior to baking in a preheated oven at 220/230°C (425/450°F, Gas Mark 7/8) for 30 minutes or until golden brown.
“Hello My 6 year old son is writing a diary this summer of all the things he would like to do this summer, yesterday's question was – mummy how is bread made? So I had some Wrights Ciabatta mix, and I decided to show him how to make bread with the bread maker, and then, the good old traditional way! He loves it, he thinks it is fantastic, I think we will be eating a lot of sandwiches over the summer holidays now. I just wanted to write to you to let you know that you have inspired a 6 year old to become a baker when he is older! Thanks."Philippa - Mum to William 6 and Lucy 2
One of our favourite recipes - interesting, delicious, appealing on the eye and especially on the taste buds.