If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I was flipping through a magazine one day and saw these awesome looking pizzas, but there wasn't a recipe that I could find. Just a name. "Ciabatta Pizza's". I looked around online to find cooking times for this, and then created my own recipe. You can add any topping you want to this and even use marinara sauce instead of the fire roasted tomatoes. For a less chunky version I add the tomatoes to a food processor for a couple seconds to just get them a little more like a sauce. —Shanna
- 1 can fire roasted tomatoes
- 1 pound fresh mozerella
- 1 cup fresh basil, chopped
- 1 tablespoon minced garlic
- 1-2 tablespoons olive oil
- 1 loaf ciabatta bread
- Cut the ciabatta bread in half, lengthwise. So it butterflies open. Slice the mozzarella into thin slices and you can cut those slices in fourths if you prefer.
- heat the boiler to high and spread the olive oil on top of the ciabatta bread halves. (face up). Don't spread it on to thick, just a nice even coat.
- add the garlic to the to the top of the ciabatta bread and place under the broiler for a couple minutes until a light brown color appears on top. Don't leave it on too long.
- Remove from oven and turn off broiler. Heat oven to 250. Layer on the tomatoes on both pieces of ciabatta bread. Then add the slices of mozzarella evenly. Top with the fresh basil.
- Place both slices back in the oven until the mozzarella cheese has melted and is brown and bubbly. Remove, allow to cool and enjoy! Goes great with a nice Chianti.
- This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
In Queso Were Wondering
Cashews are the mvp of vegan ingredients
This queso is nuts.
Keep your bubbly bubbly.
Meet 2015's best sellers.
Our guide to the Eastern Shore.
Get your shine on.