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Ciabatta Pepperoni Pizza

Source of Recipe

"Once Upon A Chef: Weeknight/Weekend" by Jennifer Segal


Recipe Introduction

"Since my kids prefer more traditional pizza toppings, I usually make them a red sauce and pepperoni version of the Ciabatta pesto pizza. If you grew up on Stouffer's French Bread Pizzas as I did, these pepperoni 'pizzas' will taste very familiar. I use a good-quality store-bought pizza sauce, such as Rao's, but if you have your own homemade sauce, by all means use it."

List of Ingredients

â—¦ 1 (1-pound) loaf ciabatta bread, sliced in half horizontally
â—¦ ¼ cup olive oil
â—¦ 1 large clove garlic, minced
â—¦ ½ cup store-bought or homemade pizza sauce
â—¦ 1 teaspoon dried oregano
â—¦ 8 ounces fresh mozzarella, thinly sliced
â—¦ ¼ cup finely grated Parmigiano-Reggiano cheese
â—¦ 10 medium slices pepperoni
â—¦ Salt and freshly ground black pepper
â—¦ Red pepper flakes (optional)


Recipe

Preheat the oven to 425° F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup.

Place the ciabatta halves on the prepared baking sheet, cut side up. In a small bowl, mix the oil and garlic, then drizzle evenly over the bread. Spoon the pizza sauce over the top and sprinkle with the oregano. Bake the ciabatta halves for 5 minutes.

Remove the pan from the oven. Scatter the mozzarella over the bread and top with the Parmigiano-Reggiano and pepperoni. Bake until the cheese is melted and the bread is nicely toasted and crisp on the bottom, 7 to 9 minutes more. Remove from the oven and sprinkle with a pinch of salt, a few grinds of pepper, and some red pepper flakes, if using.

Serves 4



• Pro Tip:
Cut into small squares, these "pizzas" make fun appetizers for a get-together.