We made some ciabatta bread (page 37) tonight for dinner and made it into a margarita pizza. I'm amazed how the exact same dough baked in several different shapes will take on the form of many different breads. The ciabatta is more of a flat bread with lots of bubbles inside. When you roll out the dough you want to make it 3/4 of an inch thick, any more and it will be like pita bread.
Since we were making a pizza we decided to add some olive oil and italian seasonings to the surface of the dough.
After the dough cooled down a bit we added fresh basil, tomato, and mozzarella... yumm!!