Ciabatta Pizzas with Sun Blush Tomato

These Ciabatta Pizzas With Sun Blush Tomato are made from toasted ciabatta bread slices topped with sun blush tomatoes, mozzarella and olives. Bruschetta style, they’re an easy lunch or appetiser with Mediterranean flavours.

Updated 2026 · Recipe originally commissioned by Al Fresco Holidays

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Imagine you’ve been out enjoying yourself on holiday all day and it’s time to pull something quick together for dinner; something suitable for outdoor dining or on a balmy terrace in the sun.

Heavily relying on store cupboard or longer shelf life products, my Cheat’s Mini Pizzas With Sun Blush Tomatoes have a Mediterranean feel and will only keep you away from your cold glass of wine for a few minutes. You won’t need special equipment and can easily whip them up on self-catering holidays.

Al Fresco Holidays offer luxury mobile homes in Europe’s best holiday parcs. You can holiday with them in France, Spain, Croatia, Italy and more. We’ve holidayed with them several times in Marseillan and Argèles-sur-Mer in the south of France.

Originally this post featured details of a holiday themed cookery competition and this was my recipe, suitable for making in basic mobile home kitchen facilities. (I should add that Al Fresco mobile homes had ovens that are rarer now).

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Mobile homes can offer better cooking facilities than you’d find in cottages or apartments. I stayed in a mobile home just like these in the picture above last year and was impressed to find a proper cooker with gas hob as well as a barbecue outside (subject to local regulations in areas vulnerable to forest fires).

Some people may find cooking on holiday a chore but with decent facilities and bountiful local markets, for me it’s the cornerstone of my holiday.

You don’t need to be on holiday to enjoy these mini pizzas but it helps! 🙂

Print Recipe

Ciabatta Pizzas with Sun Blush Tomato

Servings: 16 pieces

Equipment

• baking sheet lined with baking parchment paper.

Ingredients

• 1 loaf ciabatta
• 250 g sun blush tomatoes in olive oil
• 125 g sun-dried tomato paste
• 16 olives black, pitted
• 1 ball mozzarella
• basil a few fresh leaves

Instructions

• Preheat the oven to 220c / Gas 7.
• Slice the ciabatta loaf into pieces around 3cm thick, arrange them on the baking sheet lined with parchment paper.
• Spread the ciabatta slices generously with sun dried tomato paste although not too thickly as the oil can make the bread soggy.
• Drain some of the sun blush tomatoes and position one or two on one half of each of the slices.
• Slice the mozzarella into as many pieces as you have slices and arrange on the other half of the slices.
• Dot a black olive in the centre and bake for 10-12 minutes until the cheese has melted and the mini pizzas are warmed through.
• Garnish each slice with some fresh basil and serve immediately!

Notes

Variation ideas:

• Use toppings such as anchovy, pesto, marinaded peppers, local white cheeses.
• You don't need to use ciabatta, any crusty bread will do such as french stick or focaccia.

Recipe originally commissioned by Al Fresco Holidays.