Ciabatta Pesto Pizza

• 1 None yellow pepper, cut into large chunks
• 1 None red pepper, cut into large chunks
• 1 medium zucchini, halved and cut into chunks
• 2 tbsp olive oil
• 4 oz asparagus tips
• 1 loaf ciabatta bread, cut in half lengthwise
• 5 oz fresh pesto
• 6 oz fresh mozzarella cheese, drained and sliced
• None None fresh thyme sprigs, to serve

1. Preheat oven to 425u0b0F. For the roasted vegetables, add peppers and zucchini to a large roasting pan and toss with 2 tbsp olive oil. Roast 20-25 mins until softened and lightly charred.
2. Cook asparagus tips in boiling water 3 mins until just tender. Drain and rinse with cold water.
3. Reduce oven temperature to 400u0b0F. Spread ciabatta halves with the pesto. Arrange vegetables and mozzarella on top and bake 7-10 mins, until cheese is golden and the bread is crisp. Sprinkle with thyme and cut into slices to serve.

yellow pepper, red pepper, zucchini, olive oil, bread, fresh pesto, mozzarella cheese, thyme

Taken from recipes-plus.com/api/v2.0/recipes/26632 (may not work)