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Ciabatta Pizza

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  • Prep 40 min
  • Total 50 min
  • Ingredients 15
  • Servings 8
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Enjoy this Italian-inspired pizza made using ciabatta loaf and Muir Glen® organic tomatoes, topped with ham and two types of cheese – a delicious dinner.
Qué Rica Vida Cocina
Updated Jun 28, 2011
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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 teaspoon sugar
  • 2 cups fresh spinach leaves, washed
  • 1 tablespoon water
  • 1 small red onion, halved, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon coarse salt (kosher or sea salt)
  • 1/8 teaspoon freshly ground black pepper
  • 1 large loaf ciabatta (1 to 1 1/2 lb), split horizontally
  • 8 oz smoked or fresh mozzarella cheese, cut into 1/4-inch slices
  • 1/4 cup freshly grated Parmesan cheese
  • 3 oz very thinly sliced prosciutto (Parma ham)
  • Crushed red pepper flakes, if desired

Directions

  •  
    1
    In 2-quart saucepan, heat 2 tablespoons olive oil over medium heat. Add garlic; cook 1 to 2 minutes or until softened but not browned. Add tomatoes and sugar; heat to boiling. Reduce heat; simmer about 25 minutes, stirring frequently, until thickened. Set aside.
  •  
    2
    Meanwhile, in medium microwavable bowl, place fresh spinach leaves and water. Cover with microwavable plastic wrap. Microwave on High 4 to 6 minutes or until tender. Cool slightly; drain. Cut up leaves.
  •  
    3
    Set oven control to broil. Line 2 cookie sheets with foil. In medium bowl, place onion and 1 tablespoon olive oil; toss to coat. Sprinkle with salt and pepper; toss. Place onion in single layer on 1 cookie sheet. Broil 4 to 6 inches from heat about 10 minutes, stirring occasionally, until onion is soft and begins to brown. Set aside.
  •  
    4
    Place ciabatta halves on second cookie sheet, cut sides up. Broil 4 to 6 inches from heat about 1 minute or until very lightly browned. Spread tomato sauce evenly on ciabatta halves. Layer with mozzarella, rapini and onion. Sprinkle with Parmesan cheese. Broil 2 to 3 minutes or until cheeses are melted.
  •  
    5
    Arrange prosciutto over cheese; sprinkle with pepper flakes.

Expert Tips

  • tip 1
    Substitute 2 cups cooked rapini for the fresh spinach leaves .

Nutrition Information

370 Calories, 14g Total Fat, 17g Protein, 42g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
950mg
40%
Potassium
230mg
7%
Total Carbohydrate
42g
14%
Dietary Fiber
2g
11%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
25%
25%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Enjoy this Italian-inspired pizza made using ciabatta loaf and Muir Glen® organic tomatoes, topped with ham and two types of cheese – a delicious dinner.
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