Perfect for al fresco dining, this focaccia pizza is easy to make and the pasta salad can be prepared in advance.
150ml/5¼fl oz extra virgin olive oil
12 tomatoes, seeds removed, finely chopped
2 garlic cloves, crushed
1 focaccia, approximately 30cmx20cm/12inx8in, sliced in half lengthways
250g/9oz buffalo mozzarella, torn up
1 tbsp chopped fresh oregano
1 tbsp chopped fresh marjoram
12 fresh basil leaves
1 tbsp black olives, pitted
salt and freshly ground black pepper
200g/7oz short pasta, such as rigatoni or penne, cooked according to packet instructions
150ml/5¼fl oz passata
1 tbsp drained capers
1 chilli, finely chopped
salt and freshly ground black pepper
12 cherry tomatoes, chopped
1 tbsp sherry vinegar
Preheat the oven to 200C/400F/Gas 6.
Warm the oil, tomatoes and garlic in a saucepan over a medium heat.
Spoon the tomato mixture onto the focaccia. Top with the mozzarella, oregano, marjoram, basil leaves and olives. Season, to taste, with salt and freshly ground black pepper.
Bake in the oven for 10-12 minutes, or until golden-brown.
Meanwhile, for the pasta salad, mix all of the pasta salad ingredients together in a bowl until well combined.
To serve, slice the foccacia into rectangles and serve with the pasta salad.
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