N0-Bake Ciabatta Pizzas
These no-bake ciabatta pizzas are the perfect meal when you’re in a hurry! Made with spicy salami and peppery arugula, they’re bursting with flavor.
The Starting Five
Five things to know before making this dish!
Ciabatta bread is the best bread to use here because it has a thick, durable crust but an airy, light interior. You can substitute with another bread, but I’d recommend using a hearty, Italian-style bread.
Store-bought Alfredo sauce keeps this dish to five ingredients, but it’s so easy to make a homemade version that tastes even better. Just combine Parmesan, butter, and heavy cream in a pan, and whisk it together over low heat.
I love the spicy element of Calabrese salami, but you can use another type of Italian meat, such as standard salami, soppressata, or even pepperoni.
For a different flavor profile, swap the jarred tradtional pesto for jarred sun dried tomato pesto instead.
If you plan to meal-prep these and reheat them, don’t add the arugula until the pizzas are reheated and ready to serve. It’s best when it’s fresh!
No-bake ciabatta pizzas
Ingredients — Makes 2 pizzas
12 slices of Calabrese salami
[A splash of olive oil]
1 loaf of ciabatta bread, sliced in half vertically (I used garlic ciabatta, but regular is fine!)
2/3 cup of good-quality Alfredo sauce, such as Rao’s
1/4 cup of basil pesto
2 cups of arugula
Directions
1. Add the salami to a large pan or grill pan. Turn the heat to medium, and toast the salami for about 3 minutes per side or until it’s crisp.
2. Remove the salami, but don’t wipe out the pan! Add a splash of olive oil to the pan, and add the ciabatta face down.
3. Let the inside of the bread crisp up in the salami oil until toasted, about 3 minutes.
4. Flip the ciabatta and build the pizza. Divide the Alfredo sauce between each piece of bread, then the pesto between each piece, then the salami between each piece. Cover the pan with a lid, and let it heat for 5 minutes on low.
5. Remove the pizza from the pan, then top it with arugula. Slice and serve.
