Ciabatta Garlic Bread Pizza

I had never made ciabatta before this, and it is so easy! There was a small snafu with the dough being too runny, but adding a bit of extra flour worked just fine. So, I consider this practically fool-proof. Plus, there is the added bonus of being able to make it ahead, making a pizza night even easier! You could totally make this bread and then turn it into pizza later that night, or the next day. The garlic/butter mixture will definitely keep the bread soft and pillowy.

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Have fun with your toppings. Can you tell which one was more for me, and which was more for K?

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The tomatoes are nice because you don’t use a sauce on this pizza.

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I just cooked them in my cast-iron with a bit of oil, as suggested by King Arthur Flour. I didn’t even bother cutting them open first, and it was fine.

Directions for Ciabatta Garlic Bread Pizza

Slightly adapted from King Arthur Flour

Starter

  • 3/4 cup flour
  • 1/2 cup cool water
  • Pinch of instant yeast

Stir all of the ingredients together in your mixer bowl.

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Cover and let it sit at room temperature overnight (or up to 15 hours). Some small bubbles will form.

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Continuing the ciabatta

  • Starter mixture
  • 1/2 teaspoon instant yeast
  • 3/4 cup flour (plus more potentially)
  • Pinch of salt
  • 1/2 teaspoon sugar
  • 2 teaspoons nonfat dry milk
  • 2 Tablespoons lukewarm water
  • 1 Tablespoon olive oil

Add all of the remaining ingredients to the starter mixture in the mixing bowl.

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Use the beater on medium speed for about 5-7 minutes until the dough becomes smooth. If it becomes too liquidy, add a bit more flour.

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Transfer to a greased bowl and let it rise, covered, for 2 hours.

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After 1 hour of letting it rise, deflate it gently. Again, check it. If it is too liquidy, add a bit of flour. After the rising time, form the loaf on a baking sheet (grease it, or line it with a silicone liner). Lightly cover it with plastic wrap, greasing the plastic wrap first.

This needed more flour (I added it right after this)

This needed more flour (I added it right after this)

Let it rise for about 45 minutes, then make dimples with your fingers. Then, let it rise for another 45 minutes. Before it is done rising, preheat the oven to 425 degrees.

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Spritz the loaf with some lukewarm water, or simply sprinkle it over the loaf with your fingers if you lack a sprayer. Bake for 18-20 minutes until golden. Allow to cool before continuing.

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Garlic bread pizza

  • Minced garlic
  • Melted butter
  • Olive oil
  • Pinch of salt
  • Cheese/herbs/toppings

Mix together a combo of the garlic, butter, olive oil, and salt. It depends on how garlicky you like your food. You don’t want to go overboard…you can always make more of it as needed. Cut the ciabatta in half, through its equator.

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Spread the mixture over the insides of the bread.

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Use the same baking sheet from before, or have a new one ready. You can line it with foil for easier cleanup. Next, sprinkle the cheese on top, as well as any other toppings. For cheese, mozzarella and parmesan are good.

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For other toppings, pepperoni, tomatoes that you par-cook in a skillet, Italian seasoning, etc. are all tasty. If using fresh herbs, wait to top until after the pizza is cooked.

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Bake the pizza again at 425 degrees until the cheese is soft (about 15-20 minutes).

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Directions for Ciabatta Garlic Bread Pizza (without pictures)

Slightly adapted from King Arthur Flour

Starter

  • 3/4 cup flour
  • 1/2 cup cool water
  • Pinch of instant yeast

Stir all of the ingredients together in your mixer bowl. Cover and let it sit at room temperature overnight (or up to 15 hours). Some small bubbles will form.

Continuing the ciabatta

  • Starter mixture
  • 1/2 teaspoon instant yeast
  • 3/4 cup flour (plus more potentially)
  • Pinch of salt
  • 1/2 teaspoon sugar
  • 2 teaspoons nonfat dry milk
  • 2 Tablespoons lukewarm water
  • 1 Tablespoon olive oil

Add all of the remaining ingredients to the starter mixture in the mixing bowl. Use the beater on medium speed for about 5-7 minutes until the dough becomes smooth. If it becomes too liquidy, add a bit more flour.

Transfer to a greased bowl and let it rise, covered, for 2 hours. After 1 hour of letting it rise, deflate it gently. Again, check it. If it is too liquidy, add a bit of flour. After the rising time, form the loaf on a baking sheet (grease it, or line it with a silicone liner). Lightly cover it with plastic wrap, greasing the plastic wrap first. Let it rise for about 45 minutes, then make dimples with your fingers. Then, let it rise for another 45 minutes. Before it is done rising, preheat the oven to 425 degrees.

Spritz the loaf with some lukewarm water, or simply sprinkle it over the loaf with your fingers if you lack a sprayer. Bake for 18-20 minutes until golden. Allow to cool before continuing.

Garlic bread pizza

  • Minced garlic
  • Melted butter
  • Olive oil
  • Pinch of salt
  • Cheese/herbs/toppings

Mix together a combo of the garlic, butter, olive oil, and salt. It depends on how garlicky you like your food. You don’t want to go overboard…you can always make more of it as needed. Cut the ciabatta in half, through its equator. Spread the mixture over the insides of the bread. Use the same baking sheet from before, or have a new one ready. You can line it with foil for easier cleanup. Next, sprinkle the cheese on top, as well as any other toppings. For cheese, mozzarella and parmesan are good. For other toppings, pepperoni, tomatoes that you par-cook in a skillet, Italian seasoning, etc. are all tasty. If using fresh herbs, wait to top until after the pizza is cooked.

Bake the pizza again at 425 degrees until the cheese is soft (about 15-20 minutes).

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