by CatherineTornow
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my 4 recipes »
CatherineTornow's Notes:
Expand1 piece Sea Salt Ciabatta Bread from Whole Foods Ask a question about this ingredient
1 cup feta cheese, crumbled Ask a question about this ingredient
2 cups Mozzerella, shredded Ask a question about this ingredient
1 cup tomato sauce Ask a question about this ingredient
1 bunch basil, roughly chopped Ask a question about this ingredient
1 handful anchovies Ask a question about this ingredient
1 tablespoon capers Ask a question about this ingredient
1 pound shrimp, peeled and deveined, no tail Ask a question about this ingredient
1 handful grape tomatoes Ask a question about this ingredient
Heat oil in a cast iron skillet. Slice bread length wise (like a hamburger bun) and toast in olive oil about 2-3 minutes each side.
Ask a question about this stepSpread tomato sauce on toasted bread.
Ask a question about this stepSprinkle the cheeses on top of the tomato sauce.
Ask a question about this stepTop with tomatoes, shrimp, anchovies and capers.
Ask a question about this stepDecorate pizzas with the chopped basil, and any extra mozzarella that you might have laying around.
Ask a question about this stepBake in preheated oven at 500 degrees for 30 minutes. Let cool before serving or you will burn you mouth and not taste anything for several days.
Ask a question about this stepThanks mary! You made my day. I love that it got the man-meal stamp of approval.
What a lovely looking "quick" pizza, and I am sure a nice "crunch" with Ciabatta bread!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
This pizza was a snap to make and the ciabatta bread was a fine pizza crust substitute. These are some pretty strong flavors, but they work well together. I liked the shrimp but it seemed to get overwhelmed by the anchovies and capers. I did cut the grape tomatoes in half so they wouldn't roll off the pizza. Other than that, the only adjustment I made was to reduce the cooking time to 15 minutes, which seemed long enough to cook the shrimp through, melt the cheese and crisp the edges. My boyfriend said, "Even I could make this!" so it's a winner in my book.