Gizzi's Gratin Pizziola

Gratin Pizziola

Serves 2
Preparation time 10 minutes
Cooking time 30 minutes

Nutritional Breakdown

Gratin Pizziola - 507kcal and 30.7g fat per serving


For the Sauce

  • 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


  • 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


Heat the oven to 200C. 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.

Transfer the sauce between 2 gratin dishes, then split the mozzarella, artichokes and olives and parma ham between the 2 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. Serve with fresh basil leaves.


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