1 large round boule or sourdough loaf (250g shell)
50g rocket
50g green pesto
125g mozzarella, sliced
Preperation Time: 15 minutes plus chilling Serves:6
Preparation Method
1. Cut a small lid off the top of the bread. Scoop out the dough from the centre leaving the crust shell. (Use the bread to make breadcrumbs for future recipes)
2. Drain the peppers, reserving the liquid. Quarter the peppers lengthways.
3. Mix the rocket with the pesto.
4. Brush the inside of the bread shell with the reserved pepper juice and place a layer of roasted peppers in the base. Top with 3/4 of the rocket mixture then another layer of peppers.
5. Add a layer of mozzarella then the remaining peppers. Finally, add the remainign rocket and replace the lid.
6. Wrap the load in clingfilm and chill for at least 1 hour before cutting into wedges.
