Bread for Pizza

I always noticed this bread at the fruit and vegetable place near my apartment, and wanted to try to make something with it. It's probably close to three feet long and very soft. (And only 99 cents! I don't understand how these pitas and breads can be so cheap. Especially when it's about $5 to buy a loaf at a bread shop and $2.50 to buy a loaf of supermarket bread. I know the quality doesn't rival the bread shop bread, but it's "daily bread" quality and always fresh.) It says on the package to keep it refrigerated, but I had to fold it in half to get it to fit in the fridge. Todd would shake his head every time he opened the door. So I made a pizza.

I spread marinara sauce over half the bread, then grated some Parmesan over that and sprinkled it with oregano and red pepper flakes. Added shredded mozzarella cheese, thinly sliced proscuitto and more mozzarella. Baked it on the oven floor for about 12 minutes with the oven at 450 degrees. The bread made a good crust. As I suspected, it didn't have a huge amount of flavor, but it was thick and light, kind of soft but crisp on the bottom and firm enough to eat slices out of hand without them drooping. I think the bread might make good panini. It seems that slightly thick, light bread, like focaccia, compacts and gets crusty in a press, making a nice, crisp, thin sandwich.