Ciabatta pizza
Vincenzo's Plate · ♥ 3K likes · 50.2K views · 9 min video
Timestamp
Ingredients
Method
Techniques
- 1 whole artisan ciabatta bread
- 1 can San Marzano peeled tomatoes
- Pecorino Romano or Parmigiano Reggiano
- buffalo mozzarella
- fresh basil
Cut the ciabatta in half and press each half to flatten it a little, not too much.
The ingredients
- salt
Salt the tomatoes generously, tear in basil, and crush the tomatoes gently by hand to get the juice out while keeping the skin; a blender would ruin them.
Hand-crushed tomato sauce
Spread the sauce generously over the bread so it goes into the holes.
- extra virgin olive oil
Grate Parmigiano or Pecorino over, add fresh buffalo mozzarella and a little extra basil, and drizzle with extra virgin olive oil.
Bake fan-forced at the oven's maximum, 250 C for a normal oven (220 C if that is the maximum), until the mozzarella and Parmigiano melt.