Ciabatta Pizza Recipe

Ciabatta Pizza Recipe

Ciabatta Rolls. Pizza. Summer. Combine them all together and you have Ciabatta Pizza cooked on the grill!

As summer rolls to an end it’s crucial to find more and more ways to spend time outdoors, enjoying the weather and eating great food.

Ciabatta Pizza Recipe

Ciabatta Bread Pizza topped with fresh Mozarella

Making Ciabatta Pizza is very easy. Assemble your favorite pizza ingredients. Flavor your ciabatta roll with some garlic salt, olive oil and spices. Top with everything you love about pizza and broil in the oven or cook on the grill until perfectly browned.

Ciabatta Pizza topped with Mozarella

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Ciabatta Bread Pizzas
A quick, delicious, and easy family meal to make with whatever ingredients you have in the fridge!
Course Lunch
Cuisine American
Prep Time 15
Cook Time 20
Servings
Ingredients
Course Lunch
Cuisine American
Prep Time 15
Cook Time 20
Servings
Ingredients
Instructions
  1. Preheat oven to 325 degrees. Cut the Ciabatta bun in half and coat each half with olive oil, garlic salt, and Italian seasoning (in that order).
  2. If you would like your buns toasted place them in the oven for 15 min. (Skip this step if you don't want to slightly cook the crust)
  3. Remove buns from oven and coat with tomato paste. Add your choice of meat (pepperoni, sausage, Canadian bacon, etc). Sprinkle on shredded cheese.
  4. Change oven setting to broil (HIGH). Top with all other ingredients. Finish off with basil and fresh mozzarella.
  5. Place ciabatta pizzas on a tray beneath broiler. Leave door open and cook no longer than 5 minutes. It's best if you stay there and keep you eye on the pizzas to make sure they don't burn. * Note: Ciabatta pizzas can also be made on a grill. Skip step 2 and cook at 450 degrees in a big green egg for optimal smoke flavor!
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Grilled Mini-Pizza Recipe that can be tweaked for the kids or picky eater and the foodie. The perfect backyard grill-out hosting meal that is delicious on a big green egg but so easy and delicious on any type of grill.

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