Ciabatta Pizza Loaf
Four-Cheese Ciabatta Pizza Boat with Mini Pepperoni
Crusty ciabatta makes the perfect vessel for a cheesy, bubbling pizza that feeds a crowd. The combination of four melted cheeses creates layers of flavor that no single cheese can deliver, while the bread's airy crumb soaks up just enough sauce to stay tender inside.
ItalianDinnerComfort FoodQuick MealsKid FriendlyParty FoodBaking
Ingredients
- 1 loafciabatta bread loaf, sliced in half lengthwise
- 2 tbspextra-virgin olive oil
- 1 tspgarlic powder
- 2 cupmarinara sauce, good quality
- ½ tspdried basil
- ½ tspdried oregano
- 1 cupprovolone cheese, freshly grated
- 1 cupwhole milk mozzarella cheese, freshly grated
- ½ cupfontina cheese, freshly grated
- ½ cupparmesan cheese, freshly grated
- parmesan cheese, extra for finishing
- mini pepperoni
- fresh basil leaves for topping
- fresh oregano for topping
Instructions
- Crank your oven to 425°F and place both ciabatta halves cut-side up on a large baking sheet. Drizzle the olive oil evenly over the cut surfaces, then dust with garlic powder. Spread the marinara sauce from edge to edge, leaving just a small border of crust. Season the sauce layer with dried basil and oregano.
- Toss all four cheeses together in a large bowl until well combined — this ensures even melting and prevents any single cheese from dominating. Scatter the cheese mixture generously over the sauce, then dot with mini pepperoni. Slide into the oven and bake for 15-20 minutes, until the cheese is deeply golden and actively bubbling at the edges.⏱ 20 min
- Pull the pizza boats from the oven and immediately shower with extra parmesan and torn fresh herbs while the cheese is still molten — this lets the finishing touches stick and their flavors bloom from the residual heat. Let cool for 2-3 minutes, then slice into portions and serve while still hot.