EASY PIZZA RECIPE
Hungry for pizza but no time to make it? You may feel the temptation to buy a nasty, fake pizza crust or base from the shop, but please don’t! These bases are made in a factory with many low-quality ingredients, and not typically good. Making pizza is a fine art. Any professional pizza chef will describe the amount of love, care, and quality ingredients that go into each batch of dough.
As we don’t always have time to make fresh pizza dough, I have come up with an alternative that is easy, tasty and a good substitute for a quick pizza-like snack!
Watch the Easy Pizza video recipe here:
You Will Never Buy PIZZA BASES AGAIN after Watching This Video
Vincenzo’s Plate Tips
Don’t Be Afraid of Canned Tomatoes
When making pizza, I often work with San Marzano peeled tomatoes, but fresh tomatoes aren’t always in season or available. That doesn’t mean you can’t eat an incredible pizza! 14oz/400g of canned tomatoes are a fantastic solution and will allow you to craft a pizza worth enjoying.
Use Your Hands
This recipe calls for getting your hands dirty! Once you add the salt and basil to your tomatoes, you need to dig your hands in and crush them. Using a blender or other device will completely destroy the tomatoes and the desired flavor. Hands are much gentler and allow you to feel the pressure required to allow the juices to come out of the tomatoes without demolishing them.
Be Generous with the Sauce
Put sauce everywhere across the ciabatta bread. Ciabatta is porous, and the sauce will fill the holes. This is a good thing! The more sauce you have, the more saturated the bread will be with amazing flavor. There will be a surprise in every bite!
Max Out the Temperature
This easy pizza recipe doesn’t specify a cooking temperature. For the best results, you want to max out the temperature of your oven. If you have a newer oven that maxes out at 250°C/482°F, that’s where you’re going to set the temperature. If it maxes out at 220°C/428°F, you’ll set the temp there. We want it as hot as possible!
Stay Close
We also don’t specify a cooking time for this pizza. You’ll know your Ciabatta pizza is done when the cheese has melted. Turn on the oven light and stay close by to keep an eye on your pizza so you can pull it out once the cheese is melted and ready.
How to Serve Ciabatta Bread Pizza
Once cooked, you’re ready to cut into it and serve it piping hot. You can typically cut about 4-5 pieces from each half of the Ciabatta bread. Put the slices on a plate and serve them to your friends and family. Enjoy the crunch and rich, full flavors!
Ciabatta Bread Pizza Recipe
Print Recipe
Equipment
- Chopping-board
- Bread knife
- Glass bowl
- Cheese grater
- Baking Tray
- Parchment paper
- Cutting knife
Ingredients
- 1 Ciabatta Bread, fresh from a bakery
- 400 grams San Marzano peeled tomatoes, 14oz
- Fresh Pecorino Romano , or Parmigiano Reggiano Cheese. As much as preferred
- Fresh Buffalo Mozzarella Cheese, As much as preferred
- Fresh Basil, As much as preferred
- Salt, As much as required
- Extra Virgin Olive Oil, As much as required
Instructions
- Preheat the oven to its maximum temperature.
- Cut the Ciabatta in half so you have two flattened slices of fresh Ciabatta bread.
- Gently flatten both halves of the Ciabatta with your hands.
- Put the tomatoes in a glass bowl and add salt to taste.
- Break the basil leaves into pieces and add them to the tomatoes.
- Use your hands to release the juices from the tomatoes by crushing them gently.
- Add a generous amount of sauce to each half of the Ciabatta bread.
- Freshly grate the Pecorino or Parmigiano cheese on top of the sauce.
- Break the fresh Buffalo Mozzarella into chunks and place them all over on top of the pizza.
- Add more basil to taste then drizzle Extra Virgin Olive Oil on top.
- Put your ciabatta in the oven and watch carefully, allowing the pizza to bake until the cheese melts.
- Remove from the oven, cut, and serve. This delicious “pizza” is begging, “Eat me, please!”
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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