I came up with this appetizer because of my love for white pizza. I've served my ciabatta pizza at many holiday parties, and it's always a big hit among both children and adults. —Noreen McCormick Danek, Cromwell, Connecticut
Florentine Ciabatta
Florentine Ciabatta
Prep Time
20 min
Cook Time
15 min
Yield
16 servings
Ingredients
- 1/2 cup olive oil
- 2 garlic cloves, minced
- 3/4 teaspoon dried basil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon dried oregano
- Dash crushed red pepper flakes
- 1 loaf (16 ounces) ciabatta bread, cut into 16 slices
- 1/3 cup chopped oil-packed sun-dried tomatoes
- 1/3 cup chopped roasted sweet red peppers
- 1/4 cup frozen chopped spinach, thawed and squeezed dry
- 1-1/2 cups shredded mozzarella cheese
- 1/3 cup pine nuts, toasted
Directions
- In a small saucepan, heat oil over medium heat. Add garlic; cook 1 minute. Remove from heat: stir in seasonings. Cool completely.
- Preheat oven to 400°. Place bread on ungreased baking sheets. Bake until golden brown, 5-7 minutes on each side. Spread with garlic oil. Top with sun-dried tomatoes, roasted peppers and spinach; sprinkle with cheese. Bake until cheese is melted, 3-5 minutes longer. Sprinkle with pine nuts. Serve immediately.
Nutrition Facts
1 piece: 200 calories, 12g fat (3g saturated fat), 8mg cholesterol, 258mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 5g protein.
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