Open-faced panini pizza on pressed ciabatta
Adam Ragusea · ♥ 53.4K likes · 2M views · 8 min video
Timestamp
Ingredients
Method
Techniques
- 1 whole sandwich-sized ciabatta
- butter
- salt
Cut the ciabatta in half. Heat an oven-safe pan on medium with a big knob of butter; when it bubbles, add a little salt to the pan.
Mop up the butter and salt with the cut sides, then press the bread down with a foil-wrapped brick for thorough browning.
Turn on the broiler (it heats in about two minutes). Rotate the bread for even browning, another minute.
- olive oil
Flip cut sides up, add a little olive oil to fry the bottoms, and turn the electric burner off (low on gas).
- parsley leaves or half basil leaves
- parmesan
Top with sauce, big fresh parsley or basil leaves, a little parmesan and mozzarella, leaving the leaves poking through.
Herb leaves under the cheese
- pizza sauce
- 2 sticks whole-milk low-moisture string cheese
Broil about four minutes, watching closely; cool on a rack so steam escapes.
Broiling, and the sauce and cheese he uses