Pizza Toast with Roasted Pepper and Mozzarella

• 200gpassata
• 1garlic clove, crushed
• 1 tspdried oregano
• 1 tbspolive oil
• fine salt
• 8slices sourdough, about 50 g each
• 200 gjarred roasted red peppers, drained and sliced
• 2 x 125gballs mozzarella, torn and patted dry
• 40gpitted black olives, halved (optional)
• 15 gbasil leaves, torn
• 1cucumber, chopped
• 250 gcherry tomatoes, halved
• 1 tbspextra virgin olive oil
• 1 tspred wine vinegar

Method

1. 1Heat the grill to high. Mix the passata with the garlic, oregano, olive oil and a good pinch of salt. No cooking needed; the grill will do it.
2. 2Toss the cucumber and cherry tomatoes with the extra virgin olive oil, vinegar and a pinch of salt and set aside so the tomatoes start to give up their juice.
3. 3Lay the sourdough on a large baking tray in two batches if needed and grill for 1 to 2 minutes a side until lightly toasted. Toasting first stops the bread going soggy under the sauce.
4. 4Spread each slice with the tomato sauce right to the edges. Top with the roasted peppers, then the mozzarella, then the olives for anyone who likes them.
5. 5Grill each batch for 4 to 6 minutes until the mozzarella has melted and is blistering brown in patches and the edges of the bread are dark and crisp. Watch it; grills vary and the line between blistered and burnt is about a minute.
6. 6Tear the basil over the hot toasts and serve two slices each with a good pile of the salad alongside.

Per serving

kcal

538

protein

29.9g

fibre

7g

carbs

62.7g

fat

18.9g