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Late Night Ciabatta Pizza
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1 loaf Ciabatta bread, cut in half lengthwise
2 1/2 cups Emeril's Basic Tomato Sauce, recipe follows, or store-bought pizza or pasta sauce
2 1/2 cups coarsely grated mozzarella cheese
6 large leftover meatballs, sliced into thin rounds
1/2 yellow onion, thinly sliced
2 teaspoons red pepper flakes
1/4 cup grated fresh Parmesan cheese
Preheat the oven to 375 degrees F. Place the 2 bread halves on a large baking sheet. Spread the tomato sauce evenly over both halves and top each with the Mozzarella cheese. Arrange the meatballs over the cheese and top with sliced onions, red pepper flakes and mozzarella cheese. Bake until the cheese is bubby, the bread is toasted, and the onions are wilted and start to color, about 20 minutes.
Emeril's Basic Tomato Sauce:
1 tablespoon olive oil
3/4 cup chopped yellow onions
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 (28-ounce) can whole peeled tomatoes, broken into pieces and their juices
1 (15-ounce) can tomato sauce
4 teaspoons tomato paste
1 cup chicken stock or water
1/2 teaspoon sugar
Heat the olive oil in a medium pot over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, the tomato paste, water, and sugar, and stir well. Bring to a boil. Lower the heat to medium-low and simmer uncovered until thickened and fragrant, about 30 minutes, stirring occasionally. Remove from the heat and adjust the seasoning to taste. Use as needed to top pasta or pizza.
Makes 5 cups
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Other Recipes from this Episode
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