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Hi everyone, I’m Cassandra Hammerstone and today I’m making Ciabatta Bread Pizza three ways. These pizzas are a throwback to the French Bread Pizza of my youth, and with a few accessible gourmet ingredients, you’ll have the perfect weeknight comfort food meal or a game day appetizer that will satisfy a crowd. We’re making cheese pizza with fresh mozzarella, mushroom pizza with ricotta cheese and prosciutto & arugula pizza.
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CIABATTA BREAD PIZZA
These pizzas are more of a method than a recipe, and they are very flexible. Omit or add anything according to your taste. Generally speaking, I recommend that you use Ciabatta bread, as it’s lighter and airier than French Bread, and it has a great texture when it’s toasted. Slice each loaf of ciabatta in half lengthwise. You’ll get two pizzas per loaf. Drizzle each half with olive oil and salt and put in a 425 degree oven for about 5 minutes before adding any sauce or toppings. Finish each pizza in a 425 degree oven for 5-10 minutes, depending on the amount of toppings and the type of cheese you’ve used.
Cheese Pizza
½ loaf of ciabatta bread
Prepared tomato sauce, either store bought or homemade
Fresh mozzarella cheese, sliced about ¼ inch thick
Olive oil
Salt & Pepper
Fresh Basil
Cut the ciabatta bread in half lengthwise. Drizzle one half with olive oil and salt and put in a 425 degree oven for about 5 minutes before adding any sauce or toppings. Add tomato sauce and mozzarella cheese, and any other toppings you may like. Finish in a 425 degree oven for about 5-10 minutes. Top with fresh basil and freshly cracked pepper, slice and serve.
Mushroom and Shallot Pizza
½ loaf of ciabatta bread
2 cups of fresh mushrooms of your choice
1 shallot, sliced
1 tsp dried thyme
Olive oil
1 cup whole milk ricotta
¼ cup grated smoked mozzarella
Combine the mushrooms, shallot and dried thyme in a baking pan. Season with salt and a drizzle of olive oil. Mix until all of the mushrooms are covered with olive oil and cook in a 425 degree oven for 10-15 minutes. The mushrooms will give off quite a bit of moisture at the beginning of cooking. As they cook, the moisture will evaporate and the mushrooms will become crispy.
Mix a teaspoon of olive oil, a pinch of salt and pepper into the ricotta cheese and mix until combined.
Cut the ciabatta bread in half lengthwise. Drizzle one half with olive oil and salt and put in a 425 degree oven for about 5 minutes before adding any sauce or toppings. Spread the ricotta cheese evenly over one half of the ciabatta bread. Top with the roasted mushrooms and grated smoked mozzarella. Bake in a 425 degree oven for 5-10 minutes. Finish with a drizzle of olive oil and freshly cracked pepper. Slice and serve.
Prosciutto and Arugula Pizza
½ loaf of ciabatta bread
¼ cup basil pesto, homemade or store bought
Fresh mozzarella, sliced ¼ inch thick
6 -8 slices of imported prosciutto
2 cups arugula
½ lemon
Olive oil
Salt & Pepper
Cut the ciabatta bread in half lengthwise. Drizzle one half with olive oil and salt and put in a 425 degree oven for about 5 minutes before adding any sauce or toppings. Spread basil pesto over the surface of the bread and top with fresh mozzarella slices. Bake for 5-10 minutes in a 425 degree oven.
Dress the arugula. Squeeze half a lemon over the arugula, then drizzle with 1-2 teaspoons of olive oil, salt and pepper and mix.
Top with prosciutto, then the dressed arugula. Slice and serve.
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