Like a big pizza pie ...you know how it goes. This pizza "pie" was dinner one night during the week. Normally I wouldn't have time to make the dough and wait for it to rise, but this recipe from The Fresh Loaf really caught my attention. Anything with the word ciabatta attached, and I'm hooked immediately.I've made many loaves of ciabatta, but none in less than 2 hours. This method is a cinch. If you look at the link, it has a picture tutorial, showing step by step photos.
I used a 9" cast iron frying pan to cook this pie in. WARNING Don't bring the pan out of a 450 degree oven, with a tea towel. I have the 3rd degree burn on the palm of my hand as proof of what not to do.
Top your pie with any ingredient you have on hand or desire. I chose sopressa salami, oven roasted capsicums, semi sundried tomatoes, the leftovers from a jar of marinated champignons, basil, mozarella and freshly grated parmesan cheese.
The crust was beautiful and light, chewy as well. I normally like a thin crust pizza, but for a pleasant change I'll be using this recipe frequently.
I just have to remember to use steel plated gloves to get the pan out of the oven next time.
Now that's amore.
Posts
2 comments:
It looks great! Thanks for sharing the 2-hour ciabatta pizza crust - I'll have to try that this weekend!
Hi Shawnda,
It's so simple...too simple, in fact. Please let me know how yours turned out. I'd love to hear about it.
Post a Comment