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Ciabatta bread, split in half, makes a wonderfully light and crispy base for a quick pizza. A packet of half-size ciabattas is best, making one pizza each for four people once the ciabattas have been split in half; alternatively, cut a normal-size ciabatta into four. Do use good-quality canned tomatoes – they reduce to a delicious thick sauce far quicker than economy versions. Keep some ciabattas in the freezer and some canned tomatoes in the cupboard and you’ll never be stuck for a tasty quick meal again!

SERVES 4

1 large onion, peeled and chopped

2 tbsp olive oil

400g can chopped tomatoes in juice

tsp dried oregano

2 half-size ciabatta breads, or 1 normal-size ciabatta

salt and freshly ground black pepper

125g (4oz) grated Cheddar cheese or torn mozzarella

a handful of pitted green olives

Sauté the onion in 1 tablespoon of oil for 5 minutes, covered, then add the tomatoes and oregano. Simmer, without a lid on the pan, for about 10 minutes or until thick.

Meanwhile, slice the bread in half lengthways. Put the pieces on a grill pan or baking sheet and grill on both sides until just crisp; don’t let them get really brown.

Brush the toasted bread lightly all over with the rest of the olive oil and place, cutside up, on the grill pan or baking sheet.

Season the tomato sauce with salt and pepper, then spread it over the top of the ciabatta halves, dividing it between them. Scatter with the grated cheese and put the olives on top.

Place under the hot grill for about 7 minutes or until the sides of the pizzas are crisp and the cheese is melted and golden brown. Serve at once.