All the flavour and half the fuss, this clever pizza traybake will be on the table in just 30 minutes. Topped with ciabatta slices and mozzarella and roasted until the cheese is oozing and the bread is golden and crunchy, this upside down dish makes a great weeknight meal.
Serves 4.
Ingredients
- 20 mini meatballs (336g pack)
- 2 tbsp olive oil
- 680g jar passata with herbs
- 2 x 125g reduced fat mozzarella, torn into chunks
- 1 ciabatta loaf, sliced into 8 x 1.5cm thick slices
- handful basil leaves, to serve
- mixed salad, to serve (optional)
Method
- Preheat the oven to gas mark 6, 200°C, fan 180°C. In a large roasting tin, toss the meatballs in 1 tbsp oil, until coated. Bake for 10 mins, then remove from the oven, toss the meatballs and pour in the passata. Return to the oven for 10 mins.
- Remove the tray from the oven and scatter over the mozzarella. Top with the ciabatta slices, pressing them into the sauce slightly.
- Drizzle the bread with the remaining 1 tbsp oil and return to the oven for 10 mins, or until the bread is crisp, the cheese is melted and the sauce is bubbling. Scatter over the basil and serve with a mixed salad, if you like.
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