Ciabatta Pizza Recipe
Active time: 25 minutes
Total time: 40 minutes
Preheat oven to 425°. Over medium heat in a large skillet, heat oil. Add red peppers and season with salt and pepper. Cover and cook, stirring a few times, until just tender, about 7 minutes. Add mushrooms and cook until tender, about 3 minutes. Stir in olives, artichokes, and parsley. Remove from heat; set aside.
Bake ciabatta, cut sides up, directly on oven rack until starting to crisp, about 5 minutes. Rub cut sides with garlic. Place on a baking sheet. Evenly scatter 1 cup Fontina over ciabatta. Spoon skillet mixture onto ciabatta. Top evenly with remaining Fontina, then Parmesan. Bake on top rack until cheese melts, about 8 minutes. Cut each ciabatta half into 4 pieces and serve.