Growing up in Buffalo, as kids we would make pizza spread. We'd take some cheap bottled or canned pasta sauce, add shredded mozzarella, and just melt it in a sauce pan on the stove. Of course, it would be served on top of toasted white bread. At that time, I would add that good Buffalo pepperoni, not made from Buffalo meat but the hearty spicy pepperoni that is hard to find elsewhere, that comes in this big stick that you'd have to peel the casing off of to be able to eat it.
Oh, how times have changed. Now, I might add some veggie pepperoni if I feel the need for the spicy flavor and chewy texture that it adds. I also use a pasta sauce with natural flavor and minimal or no sugar. Read the labels, make sure sugar is down on the list of ingredients. I'm still searching for a great homemade marinara recipe and will keep you posted. If you happen to have one, please send it to me!! The goat cheese in today's recipe just instantly makes it a creamy rich comfort food appetizer. I like the crunchiness and chewiness of the ciabatta. If you can find a whole wheat one, all the better. Have fun transforming a childhood favorite into a healthier, tastier adult version. I did!