STALE-BREAD PIZZA

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Stale-Bread Pizza image

Provided by Glenn Collins

Categories     dinner, easy, weekday, appetizer, main course

Time 30m

Yield About 15 slices

Number Of Ingredients 9

1/2 cup extra virgin olive oil
2 cups whole milk
15 slices rustic Italian bread, 1/2-inch thick, left out until dry
Salt
pepper
3/4 pound buffalo mozzarella, thinly sliced
3/4 pint cherry tomatoes, halved and crushed
2 to 3 tablespoons Parmigiano-Reggiano
1 tablespoon fresh or dried oregano or fresh basil, torn into bits

Steps:

  • Heat oven to 350 degrees. Grease a baking sheet with about 2 tablespoons oil.
  • Pour milk into a bowl. Briefly dunk one slice of bread at a time into milk and squeeze out excess. Place bread on baking sheet, sprinkle with salt and pepper, cover with mozzarella slices, and top with tomatoes, Parmigiano-Reggiano and oregano or basil. Drizzle with oil.
  • Bake on bottom shelf of oven for 10 to 20 minutes, being careful not to burn the bottom of the bread.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 5 grams, Sodium 307 milligrams, Sugar 3 grams

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