Name: Pizza rustica
Total time: 1 h 50 min
Yield: Serves 12
Ingredients: olive oil; 2 large onions, halved and sliced; 2 cloves garlic, crushed; 1 tsp dried oregano; 1/2 tsp chilli flakes; 750g (11/2 packets) ciabatta bread mix; 2 x 70g packs salami; 2 x 75g packs prosciutto; 1 jar roasted red peppers, drained and sliced; 4 balls mozzarella, thinly sliced; 20 black olives, halved; 4 eggs, beaten plus 1 for glazing; 50g parmesan, grated

olive oil
2 large onions
halved and sliced
2 cloves garlic
crushed
1 tsp dried oregano
1/2 tsp chilli flakes
750g (11/2 packets) ciabatta bread mix
2 x 70g packs salami
2 x 75g packs prosciutto
1 jar roasted red peppers
drained and sliced
4 balls mozzarella
thinly sliced
20 black olives
halved
4 eggs
beaten plus 1 for glazing
50g parmesan
grated

Method

step 1
Heat olive oil in a large pan. Cook onions and garlic until soft and golden. Season.
step 2
Heat the oven to 200C/fan 180C/gas 6. Add the oregano and chilli to the bread mix, then make up following pack instructions.
step 3
Roll out half the dough to fit an oiled 30 x 40cm shallow baking tray. Layer up all the ingredients, making sure the mozzarella is evenly spaced and seasoning in between. Mix the eggs and parmesan, season then pour over the ingredients. Roll out the rest of the dough to fit the top. Trim to fit then crimp the bottom edge over the top to seal.
step 4
Glaze with the extra egg then slash the top 4 times. Bake for 50 minutes, covering with parchment if it gets too brown. Cool to room temperature before cutting into squares.