Ciabatta Pesto Pizza - cooking recipe

Ingredients

1 None yellow pepper, cut into large chunks
1 None red pepper, cut into large chunks
1 medium zucchini, halved and cut into chunks
2 tbsp olive oil
4 oz asparagus tips
1 loaf ciabatta bread, cut in half lengthwise
5 oz fresh pesto
6 oz fresh mozzarella cheese, drained and sliced
None None fresh thyme sprigs, to serve

Preparation

Preheat oven to 425\u00b0F. For the roasted vegetables, add peppers and zucchini to a large roasting pan and toss with 2 tbsp olive oil. Roast 20-25 mins until softened and lightly charred.
Cook asparagus tips in boiling water 3 mins until just tender. Drain and rinse with cold water.
Reduce oven temperature to 400\u00b0F. Spread ciabatta halves with the pesto. Arrange vegetables and mozzarella on top and bake 7-10 mins, until cheese is golden and the bread is crisp. Sprinkle with thyme and cut into slices to serve.