pizza using ciabatta dough

This is Sunday's pizza. The wet ciabatta dough is really ideal, as you don't have the shaping concerns. I just poured it out and it almost filled the pan by itself. This one has sauteed onions, garlic, cherry tomatoes, black olives, fontina, mozarella, and parmesan cheeses. The crust was nice and light, and good flavor all around.  Ray