By
Stephanie Kinturi
| Servings |
people
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Ingredients
- 1 12-oz bag frozen Italian style meatballs
- 1 loaf ciabatta bread sliced in half horizontally
- 2 cups low fat mozzarella shredded
- 1 14.5-oz can crushed tomatoes
- 2 Tbsp fresh sweet basil minced
- 1 Tbsp fresh flat-leaf parsley chopped
- 1 clove garlic minced
- 1/2 tsp salt
- 1 - 2 pinches salt and pepper to taste
Ingredients
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Instructions
- Preheat oven to 350 degrees. Slice the ciabatta loaf in half horizontally. With your fingers, dig out a trough in the center. Make sure to leave enough bread on the bottom and edges that your filling will not make the bread soggy
- With a pastry brush, evenly coat the ciabatta with olive oil. (This will allow the bread to brown and get crispy so that the marinara sauce will not make it soggy.) · Bake the bread for 1015 minutes
- While the bread is cooking, sauté the minced garlic in ½ Tbsp olive oil for 23 minutes. Add the crushed tomatoes, salt, pepper, and herbs. Stir to combine
- Add your frozen meatballs to the sauce. Cover and cook over medium heat until the meatballs are heated through.
- Pour the meatball mixture evenly into the two ciabatta “pizza” crusts. Top each with 1 cup of the shredded mozzarella. Return to the oven until the cheese is melted and bubbly.
- Slice and eat it hot.
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