
Ciabatta Pizza with Tahini Balsamic Drizzle
30 min
Meal
Appetizer
Freezer-friendly
Servings
Total
30 minPrep
10 minCook
20 minContains
Swap out
Free from
Ingredients
Pizza
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1large ciabatta loaf
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1 cup (240 mL)passata sauce†
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¼ cup (66 g)tomato paste
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2cloves garlic, crushed
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1 tsp (1 g)dried oregano
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1 pinchground black pepper
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12kalamata olives, cut in halves
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10cherry tomatoes, halved
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4button mushrooms, thinly sliced
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½red bell pepper, thinly sliced
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¼small red onion, thinly sliced
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1 cup (20 g)arugula
Tahini balsamic sauce
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2 Tbsp (30 mL)water
Make your own
Directions
- Preheat the oven to 350°F (180°C). Slice the ciabatta open and place on a baking tray.
- In a medium bowl, mix together the passata sauce, tomato paste, garlic, nutritional yeast, and spices. Spread this sauce onto the bread.
- Arrange all the veggies on top. Bake on the middle rack of the oven for 20 - 25 minutes, or until the vegetables are cooked to your liking.
- Meanwhile, prepare the drizzle by mixing the tahini, water, and balsamic in a small bowl.
- Drizzle the tahini sauce over the cooked pizza, top with arugula, slice, and enjoy!
Notes
- †passata sauce is a 100% tomato-based, strained puree.
Storage
- Enjoy immediately.
- If leftovers remain, reheat in the oven (without the arugula) before serving again.
- You can also make this recipe in advance and freeze (without the arugula or tahini balsamic sauce). To prepare, simply defrost and bake in the oven; when finished add the drizzle and arugula.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 68%
• large ciabatta loaf
Proteins 1%
• nutritional yeast flakes
• tahini
Fruits & Veggies 31%
• passata sauce
• tomato paste
• clove garlic
• kalamata olive
• cherry tomato
• button mushroom
• red bell pepper
• small red onion
• arugula
Calcium
No significant sources of calciumFat
• kalamata olive
• tahini
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.





Discussion & Rating
A super easy but satisfying lunch. My kids loved making their own pizza.
I wonder if you have any suggestion for replacing tahini in sauces please? I have tried it several times in this and other sauces but just don’t like the flavour.
Yet again such a great recipe!! Tried this today and loved it. It has a nice crunch at the bottom due to focaccia and the sauce adds such an amazing flavor. Loved that it had greens and so much veggies and yet it's so tasty. Thanks for creating and sharing this recipe💛
I return to this recipe again and again as it simple and delicious! The tahini drizzle works so well with the combo of toppings and I think the olives are a must! I eat a gluten free diet and cannot find GF focaccia so instead I make a slightly thicker version of the base from the BBQ Cauliflower Pizza recipe. It works a treat! Learning that pizza can be just as good, if not better without cheese, is all thanks to discovering PUL!!
Super satisfying to bite in to! You get the crunch of the outside of the bread, the sponginess of the bread/tomato base and then the sweetness of the capsicum, punctuated by an olive. Drooling just thinking about it. Family fav :)