This Mediterranean pizza features fresh and delicious flavors the whole family will love.
Ingredients
- 1 La Brea Bakery Ciabatta Loaf
- 6 garlic cloves, peeled
- 4 ounces extra virgin olive oil
- 4 ounces sun-dried tomatoes, packed in oil
- 8 ounces shredded cheese blend
- 8 ounces prosciutto, thinly sliced
- 8 ounces olives, pitted
- 4 ounces fresh basil, cut into thin strips
Preparation
- Preheat oven to 400°F. Place the La Brea Bakery Ciabatta Loaf on an ovenproof sheet pan.
- In a medium-sized mixing bowl, finely chop the garlic and combine with extra virgin olive oil. Coarsely chop the sun-dried tomatoes and olives, then add them to the bowl. Toss to combine.
- Spread the tomato and olive mixture evenly over the Ciabatta loaf. Scatter the shredded cheese blend on top, being careful not to go past the edges to avoid burning.
- Place the Ciabatta in the oven and bake until the cheese is thoroughly melted, 10 to 12 minutes.
- Remove the Ciabatta from the oven and arrange the prosciutto slices to cover the loaf. Sprinkle the basil evenly over the top.
- Cut the loaf into five rectangles, then slice each rectangle into three smaller pieces. Serve immediately.
