Ciabatta pizzas with sticky onions

If you need to grab a quick dinner, pop these in the oven and serve with a salad

  • Prep:5 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 357
  • fat 12g
  • saturates 4g
  • carbs 51g
  • sugars 12g
  • fibre 0g
  • protein 13g
  • salt 1.5g


  • 1 tbsp olive oil
  • 2 large onions, thinly sliced
  • 1 garlic clove, sliced
  • leaves from 2 rosemary sprigs, chopped
  • 10 peppadew peppers from a jar, quartered
  • 3 tbsp black olives, pitted and halved
  • 1 ciabatta loaf, sliced lengthways and halved
  • 2 handfuls grated Gruyère or cheddar


Give it a meaty twist
Greek pitta pizzas. Cook the onions with garlic and rosemary as above, adding 1 tsp soft brown sugar towards the end. Meanwhile, fry 50g lamb mince until nicely browned (no extra oil needed), then stir into the onions. Spread over 4 lightly toasted pitta breads, scatter with 100g crumbled feta, then grill for a few mins to finish. Serve with bowls of tzatziki.


  1. Heat oven to 200C/fan 180C/gas 6 and heat the oil in a large, lidded frying pan. Add the onions, garlic and rosemary with a splash of water, cover, then cook for about 10 mins until soft. Remove the lid, turn up the heat, then cook for a few more mins.

  2. Stir in the peppers, olives and some seasoning. Place the ciabatta halves, facing upwards, on a baking tray. Divide the mixture over the bread, spreading a little to cover. Sprinkle over the cheese, then bake for 10 mins or until the cheese is bubbling. These are delicious with a green salad.

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