Gratin Pizziola

Serves: 2
Preparation time: 10 minutes
Cooking time: 30 minutes


  • 2 teaspoons olive oil
  • 3 – 4 cloves garlic
  • 1 x 400g can of chopped tomatoes
  • 1 tablespoon tomato puree
  • ¼ teaspoon red wine vinegar
  • A pinch of sugar
  • A handful chopped fresh basil
  • Salt and pepper

For the pizziola

  • 85g mozzarella cheese
  • 85g artichoke hearts, sliced
  • 6 pitted black olives, halved
  • 2 free range eggs
  • 3 slices Parma ham
  • Fresh basil leaves to serve
  • 2-3 slices ciabatta to serve


How to make gratin pizziola

1. Heat the oven to 200°C. Heat the oil in a small frying pan, then throw in the garlic. When it starts turn golden pour over the tomatoes. Add the tomato puree, vinegar, sugar, basil, salt and pepper then cook on a low heat for 10 minutes.

2. Transfer the sauce between two gratin dishes, then split the mozzarella, artichokes, olives and Parma ham between the two dishes too. Make a well in the centre, then place the egg in. . Pop in the oven and bake for 10 minutes or until the edge of the gratin is really bubbling and the egg is perfectly cooked and runny. While the gratin is in the oven, pop the ciabatta on the griddle for a 2-3 minutes and serve with fresh basil leaves.