Ingredients
- 4 loaves Ciabatta Rolls
- 4 cloves Garlic
- 1 1/2 sticks Unsalted Butter
- 1 jar Cento Naples-Style Pizza Sauce (12 oz)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 cup Parmesan Cheese, grated
- 1/2 cup Mozzarella Cheese
- 1 tsp Cento Oregano
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/4 cup Cento Extra Large Pitted Black Olives, sliced
- 1/4 cup Pepperoni
- 2 Cento Flat Fillets of Anchovies
- 1/4 cup Cento Sliced Pepper Rings
- 1/4 tsp Cento Crushed Red Pepper
- Fresh Parsley, for garnish
Directions
Preheat the oven to 375°F. Combine garlic with olive oil in an ovenproof dish, and season with salt, pepper, and oregano. Roast for about 60 minutes until the garlic is caramelized and soft. In a bowl, mix the roasted garlic with unsalted butter until creamy. Halve ciabatta bread and place on a baking sheet, cut side up. Spread the garlic mixture over the bread. Bake at 400°F for 15-20 minutes until golden brown. Top with pizza sauce, parmesan, and mozzarella, along with optional toppings like olives, pepperoni, anchovies, pepper rings, or red pepper flakes. Return to the oven and bake for another 10 minutes until the cheese melts. Garnish with parsley and enjoy. Serves 4-6.
