Ciabatta Pizzas Pomodoro Recipe

Ciabatta Pizzas Pomodoro

4 servings

30 minutes or fewer

A more sophisticated version of the English muffin pizzas Mom used to make for a quick supper.Meal Plan: Serve with an arugula salad topped with grape tomatoes. End the meal with biscotti and fresh fruit.

1 loaf ciabatta bread
1 ¼ cups tomato sauce
¼ cup tomato paste
2 cloves garlic, crushed
½ tsp. dried oregano
24 basil leaves
16 sun-dried tomatoes (water-packed), sliced into thin strips
1 cup shredded mozzarella or soy mozzarella (4 oz.)

Preheat oven to 400F. Cut bread into 4 slices and slice each in half crosswise.
In medium bowl, mix tomato sauce, tomato paste, garlic and oregano. Spread tomato sauce on bread slices and top each slice with 3 basil leaves, sliced sun-dried tomatoes and about 1/4 cup cheese.
Bake pizzas until cheese is melted and bubbly and bread looks crispy around edges, 7 to 10 minutes. Remove from oven. Sprinkle with dash of oregano and serve hot.