Ingredients
- red onion 1 small, halved and thinly sliced
- red wine vinegar 3 tbsp
- caster sugar 2 tsp
- ciabatta bread mix 250g
- olive oil
- rarebit mixture 4-6 tbsp
- cubed pancetta 70g pack
- thyme a few sprigs, leaves stripped
Method
-
Step 1
Put the onion in a bowl then pour over the vinegar, sugar, and a little salt and mix.
-
Step 2
Heat the oven to 220C/fan 200C/gas 7. Make the bread mix following the pack instructions.
-
Step 3
Divide into 4, roll out into thin ovals and put on a large, oiled baking sheet.
-
Step 4
Spread a thin layer of the rarebit mixture over the surface of each oval, leaving a small border. Scatter over the pancetta and thyme leaves and season.
-
Step 5
Bake in the top of the oven for 15-20 minutes, until the crust is crisp and golden. Drain the onions, then scatter with more thyme leaves over the top.
Nutritional Information
- Kcals 320
- Fat 15.5g
- Saturates 6.5g
- Carbs 32.7g
- Sugars 4.3g
- Fibre 1.6g
- Protein 11.8g
- Salt 1.49g
