Stale-Bread Pizza


  • ½cup extra virgin olive oil
  • 2cups whole milk
  • 15slices rustic Italian bread, 1/2-inch thick, left out until dry
  • Salt
  • pepper
  • ¾pound buffalo mozzarella, thinly sliced
  • ¾pint cherry tomatoes, halved and crushed
  • 2 to 3tablespoons Parmigiano-Reggiano
  • 1tablespoon fresh or dried oregano or fresh basil, torn into bits
  • Nutritional Information
      • Nutritional analysis per serving (15 servings)

        245 calories; 15 grams fat; 5 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 9 grams protein; 22 milligrams cholesterol; 373 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 15 slices


  1. Heat oven to 350 degrees. Grease a baking sheet with about 2 tablespoons oil.
  2. 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.
  3. Bake on bottom shelf of oven for 10 to 20 minutes, being careful not to burn the bottom of the bread.

30 minutes

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