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Ciabatta Pesto Pizza

Source of Recipe

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


Recipe Introduction

"I have tried over and over again to make good pizza using store-bought pizza dough, but I can never get that airy interior and crisp-on-the-bottom crust I want. But you know what does make a fabulous store-bought pizza crust? Ciabatta bread—no rolling pin required! Sliced in half and topped with sauce and cheese, ciabatta bread makes a toasty, pillowy, deep dish-like pizza crust that requires no kneading, proofing, or shaping."

List of Ingredients

â—¦ 1 (1-pound) loaf ciabatta bread, sliced in half horizontally
â—¦ ½ cup homemade pesto sauce (recipe follows), plus more for drizzling
â—¦ 8 ounces fresh mozzarella cheese, thinly sliced
â—¦ ¼ cup finely grated Parmigiano-Reggiano cheese
â—¦ Handful of basil leaves, torn
â—¦ Red pepper flakes, for serving (optional)



Recipe

Preheat the oven to 425° F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with aluminum foil for easy cleanup.

Place the ciabatta halves on the prepared baking sheet, cut side up. Spread the pesto evenly over the bread. Bake the ciabatta halves for 5 minutes.

Remove the pan from the oven. Top the bread with the mozzarella and scatter the Parmigiano-Reggiano over the top. Bake for 7 to 9 minutes more, until the cheese is melted and the bread is nicely toasted and crisp on the bottom. Remove from the oven and top with the torn basil and dabs of pesto. Slice and serve with red pepper flakes, if desired.

Serves 4



Pesto Sauce:

â—¦ â…“ cup pine nuts or walnuts
â—¦ 2 large cloves garlic, roughly chopped
â—¦ 2 cups packed basil leaves
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ â…” cup extra-virgin olive oil, plus more for storing
â—¦ ½ cup finely grated Parmigiano-Reggiano cheese

In a food processor, pulse the nuts and garlic until coarsely chopped. Add the basil, salt, and pepper and process until the mixture resembles a paste, about 1 minute. With the processor running, slowly pour the oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmigiano-Reggiano and process 1 minute more.

If you aren't using the pesto immediately, store in a tightly sealed jar or airtight plastic container, covered with a thin layer of oil (the oil seals out the air and prevents the pesto from oxidizing, which would turn it an unappetizing brown color). The pesto will keep in the refrigerator for about a week, or it can be frozen for up to 3 months.

Makes 1 cup