Stale-Bread Pizza

Name: Stale-Bread Pizza
Ingredients: 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

9 ingredients

7 steps

Ingredients

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

Directions

1

Heat oven to 350 degrees.
2

Grease a baking sheet with about 2 tablespoons oil.
3

Pour milk into a bowl.
4

Briefly dunk one slice of bread at a time into milk and squeeze out excess.
5

Place bread on baking sheet, sprinkle with salt and pepper, cover with mozzarella slices, and top with tomatoes, Parmigiano-Reggiano and oregano or basil.
6

Drizzle with oil.
7

Bake on bottom shelf of oven for 10 to 20 minutes, being careful not to burn the bottom of the bread.