2 hours ago
Monday, October 18, 2010
I know the title of this post doesn't sound too appealing, but trust me, it was fantastic!
I cut this recipe out of the NY Times months ago and the stale loaf of Sullivan Street Italian bread on the counter was begging me to make this. (I know what you're thinking, how could you let a loaf of that bread go stale?).
This came out like a French bread style or Sicilian pizza.
This was so delicious, I don't think I will ever be making pizza dough again!
I would suggest crushing the tomatoes with your hands right over the bread and cheese instead of using a masher, as I found out later.
Stale Bread Pizza (amazing!): adapted from Donatella Arpaia's recipe from the New York Times
15 slices of stale rustic Italian or French bread
1-2 cups of milk
kosher salt & pepper
2 balls of fresh or Bufala mozzarella, sliced thin
3/4 pint of cherry tomatoes
3 tbsp of Parmesan cheese
fresh basil and/or fresh oregano leaves
Lightly dip the slices of bread in milk and squeeze out the excess liquid.
Grease a large baking sheet w/ olive oil (or the bread will stick).
Lay the bread on the baking sheet and tightly snuggle the slices together.
Sprinkle the wet slices of bread w/ kosher salt & pepper.
Lay sliced mozzarella on top haphazardly over the bread.
Squeeze the cherry tomatoes in your hand and toss over the mozzarella cheese.
Sprinkle the grated Parmesan cheese on top and drizzle w/ olive oil and basil and/or oregano leaves.
Bake on the bottom of a 350F oven for 12-15 minutes, careful not to burn the bottoms of the bread.
Remove from oven and let set a minute or two, and serve with a spatula.
PS The winners of the Ghirardelli Giveaway are Carole, who loves her mother's chocolate cake the best, and Donna@Conghaile Cottage who loves chocolate w/ peanut butter! Congratulations! Please email your addresses so I can mail out your prizes!