Raise your hand if you’ve ever had a frozen french bread pizza. Aww come on! Admit it, in a pinch, I’m sure many of you have thrown one of these pizzas in your grocery cart at least once in your life! Well, forget mass-produced, pre-packaged, cardboard-resembling frozen pizza! If you’ve been following SLH for long enough, you’ll know that I’m a pizza lover. So when Kyle discovered the slightly stale roasted garlic ciabatta mini loaves from a favorite local bread bakery that we forgot to eat over the weekend, we quickly switched dinner plans from taco burgers to mini ciabatta bread pizzas…no questions asked. We had a bunch of things to use up in the fridge that we could throw on the pizza but we wanted to make sure we got the best use out of this fantastic bread. So we decided on a few different pizzas (see below – the base of the pizza is listed first) based on what we had in the fridge, save veggies because I need them for dinners later in the week. All in all, these pizzas were such a treat and even better that they were so quick to make!! We had them for dinner tonight with a small Caesar salad but I would definitely make them as appetizers and cut them down into smaller pieces, in an Italian tapas fashion. To cook, preheat oven to 500 degrees, build pizzas on a cookie sheet or preheated pizza stone, and cook for 9 minutes or until cheese is melted.
- olive oil, ricotta cheese, provolone, Parmesan, Genoa salami, pepperoni
- olive oil, ricotta cheese, provolone, Parmesan, chicken
- organic spaghetti sauce, mozzerella, provolone, Parmesan, chicken
- organic spaghetti sauce, mozzerella, provolone, Parmesan, pepperoni
- organic spaghetti sauce, mozzerella, provolone, Parmesan