Ingredients for Chicken And Roasted Red Bell Pepper Ciabatta Pizzas
- 1 (1 pound) ciabatta loaf
- 1 large red bell pepper
- 1 tablespoon olive oil
- 1/2 cup pizza sauce
- 2 tablespoons sun-dried tomato paste
- 1 cup cooked chicken, shredded or diced
- 1 1/2 cups shredded mozzarella cheese, divided
- fresh basil (optional), for garnish
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How to Make Chicken And Roasted Red Bell Pepper Ciabatta Pizzas
- Preheat oven to 350°F (180°C).
- Remove tops, seeds, and membranes from 1 large red bell pepper. Cut flesh into 1/2-inch strips.
- Toss pepper strips with 1 tablespoon olive oil on a baking sheet. Roast for 25-30 minutes, until softened and slightly charred.
- While peppers roast, prepare the ciabatta: Cut a 1-pound ciabatta loaf in half lengthwise, then halve each half again to create 4 bases.
- In a small bowl, combine 1/2 cup pizza sauce with 2 tablespoons sun-dried tomato paste. Spread evenly over each ciabatta base.
- Divide 1 cup shredded mozzarella cheese evenly among the 4 bases (about 1/4 cup per pizza).
- Top each base with 1/2 cup cooked chicken (about 1 cup total).
- Once peppers are roasted, distribute them evenly over the chicken.
- Sprinkle the remaining 1/2 cup mozzarella cheese over the peppers.
- Bake for 10-15 minutes, or until the cheese is melted and bubbly, and the ciabatta is golden brown.
- Garnish with fresh basil (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
35g
Fat
66g
Carbs
4g