Goodbye French bread hello ciabatta.
Although a more sophisticated version of our humble french bread pizza, the origins of the famous Italian puttanesca sauce is believed to have a more common background.
It is said that it was invented by ladies of the night who believed that they could lure gentlemen callers with its irresistible aroma.
1 part baked ciabatta loaf
400 g can chopped tomatoes
1/2 teaspoon chilli powder or a dash Tabasco
2 cloves garlic, chopped
12 pitted black olives, chopped
2 tablespoons capers, chopped
100 g mozzarella, chopped
handful chopped parsley
8 anchovy fillets from a can, drained
olive oil for drizzling
Preheat the oven to 200°C/Gas 6.
Split the ciabatta in half then cut each across again to give you four pieces. Place, cut side up, on a baking sheet.
Drain the tomatoes, discarding the juice, and mix with the chilli powder, garlic, olives and capers. Season with a little salt and pepper.
Spread the tomato mixture over the ciabattas and sprinkle with the mozzarella and parsley.
Top each with two anchovies, drizzle with a little olive oil and bake for 15-20 minutes until the cheese is bubbling and tinged brown.