This is another easy dinner. (I’m sure you get the idea that that’s my specialty!) A stale loaf of artisan bread makes a great pizza crust. I tried it with a fresh loaf and it didn’t work well. Just ask Rachelle and Jim. The fresh bread was too soft to hold the toppings and fell apart. You can call me if you want to rescue an old ciabatta from my freezer sometime.
You’ll need the usual things for pizza. I always use a tomato layer of some kind, but I know it’s not essential. After that, the sky’s the limit. I used onions, mushrooms, capers, hot pepper flakes, oregano, mozzarella and parmesan. The only tricky part of this meal is slicing the loaf of bread horizontally into 3 or 4 good 1″ thick slices. You need a good serrated knife and a careful attitude. Don’t cut your fingers! It is helpful to take off the domed top of the loaf. Also try to shave off some of the bottom crust, because it can gets hard in the oven.
For the pizza pictured, I used these ingredients in this order:
1 pound loaf of stale ciabatta (at least 5 days old)
1 tablespoon white truffle oil from Scratch and Dent. (Thanks, ladies!)
1 1/2 cups of tomatoes (some home canned and some store-bought diced; drain well)
3 garlic cloves, sliced thinly
1/4 onion, sliced thinly
2 tablespoons dried mushrooms, porcini and shiitake, rehydrated in warm water and squeezed dry
8 ounces grated mozzarella cheese
1 tablespoon capers, rinsed and squeezed gently
1/2 tsp dried red pepper flakes
1/4 cup grated parmesan cheese
1 tsp mexican oregano
Here are the photos to get you hungry and motivated: