Baking · Savoury baking
Garlic Lobster Ciabatta Pizza - Pizza ciabatta con aragosta all'aglio
Ciabatta is an Italian bread that was created in 1982 by Francesco Favaron, a baker from Verona. He created the bread in response to the popularity of French baguettes and named it ciabatta (slipper) as the shape reminded him of his wife’s slippers! Ciabatta bread is made with a biga, a type of pre-fermentation often used in Italian baking that creates a light, open texture with holes. This ciabatta pizza is topped with flavourful San Marzano tomatoes and pieces of sweet lobster, before being drizzled with garlic butter for a truly luxurious finish.
Details
- Difficulty
- Easy
- Prep
- 35 min
- Active
- 35 min
- Cook
- 660 min
- Total
- 660 min
- Yield
- 4 portions
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- Category
- BakingSavoury baking
- Time
- Over 1 hour
- Difficulty
- Easy
- plain flour
- 4.9 oz
- water
- 4.2 oz
- dried instant yeast
- 0.1 tsp
- plain flour
- 11 oz
- dried instant yeast
- 0.5 tsp
- fine sea salt
- 1.5 tsp
- water
- 6.2 oz
- milk
- 2.1 oz
- olive oil
- 0.7 oz
- San Marzano tomatoes
- 11 oz
- fine sea salt
- 1 tsp
- unsalted butter
- 2.1 oz
- garlic
- 2 cloves
- lobster tails
- 2
- fresh basil
- 2 sprigs
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 19.5 g
- Energy
- 2,598.3 kJ
- Calories
- 621 kcal
- Fat
- 19.8 g
- Carbohydrates
- 88 g
Cooking instructions are available on the original Cookidoo® page.
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