School-Style Slab Pizza

Think thick, stodgy, school dinner- style pizza - but delicious

40 minutes prep

10 minutes cook

Serves 4

Nell Carter

Ingredients

Square pizza:

500gfocaccia/ciabatta bread mix

1 x 400gtin plum tomatoes

1 tsp oregano

1 tspItalian herbs

2 mozzarella balls, torn

fresh basil

salt & black pepper, to taste

olive oil, to drizzle

Parmesan (optional, to finish)

Slab-style square pizza with chips and beans was a school dinner staple when we were younger....and we MISS IT. This elevated version uses focaccia as the base, and it's topped with torn mozzarella, fresh basil, and plenty of Parmsesan - because we're grown-ups now.

Method

Prepare the focaccia according to packet instructions.

Once just baked and still warm, gently press down on the top to make a flat-ish surface for your sauce.

Tip plum tomatoes into a bowl and squeeze with your hands until you have a chunky tomato sauce. Season with oregano, Italian herbs, a pinch of salt, black pepper and a drizzle of olive oil. Mix to combine and then spoon this generously over the top of the focaccia, letting it seep into the dimples and run down the sides.

Scatter over one ball of torn mozzarella, then return to the oven until the mozzarella has melted and begun to gently bubble.

Remove from the oven and leave to cool for 5 minutes, then top with the second ball of mozzarella, fresh basil leaves and a drizzle of olive oil. Cut into thick square slabs and if using, grate over lots of Parmesan.