Ingredients

1 loaf Olive Oil Ciabatta

1 cup tomato coulis or any tomato-based pasta sauce
1 1/2 cups Fior di Latte Mozzarella (Shredded)
1/4 cup Frozen French Ceps (Porcini Mushrooms), sliced
1/2 cup yellow belle peppers, sliced
1/2 cup tomatoes, sliced
Anchovies(as desired)
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp herbes de Provence
Salt and pepper

Directions

Preheat the oven to 220°C (gas mark 7-8).
Slice the ciabatta loaf in half horizontally to create two large, flat pieces.
Brush the cut sides of the ciabatta with olive oil and sprinkle with minced garlic.
Place the ciabatta halves on a baking sheet and bake in the preheated oven for about 3 minutes to get a slightly crispy base.
Remove from the oven and spread a generous layer of tomato coulis over each half.
Sprinkle with herbes de Provence and season.
Sprinkle the shredded mozzarella evenly over the sauce.
Top with sliced mushrooms, bell peppers, tomatoes, and anchovies.
Season with pepper.
Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly, and the edges of the ciabatta are golden brown.
Serve piping hot.
Enjoy!