Late Night Ciabatta Pizza Recipe

Name: Late Night Ciabatta Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Preheat the oven to 375 degrees F. Place the 2 bread halves on a large baking sheet.
2
Spread the tomato sauce evenly over both halves and top each with the Mozzarella cheese.
3
Arrange the meatballs over the cheese and top with sliced onions, red pepper flakes and mozzarella cheese.
4
Bake until the cheese is bubby, the bread is toasted, and the onions are wilted and start to color, about 20 minutes.
5
Heat the olive oil in a medium pot over medium heat.
6
Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 4 minutes.
7
Add the tomatoes and their juices, the tomato paste, water, and sugar, and stir well.
8
Bring to a boil.
9
Lower the heat to medium-low and simmer uncovered until thickened and fragrant, about 30 minutes, stirring occasionally.
10
Remove from the heat and adjust the seasoning to taste.
11
Use as needed to top pasta or pizza.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Late Night Ciabatta Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Late Night Ciabatta Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions