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Nutrition Facts
Serving Size 1 (137g) Recipe makes 6 servings The following items or measurements are not included below: peasant bread 2 medium fresh mozzarella cheese
Calories 32
Calories from Fat 10		(32%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 82mg		3%
Potassium 304mg		8%
Total Carbohydrate 5.5g		1%
	Dietary Fiber 1.9g	7%
	Sugars 3.2g
Protein 1.2g		2%
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Pizza Di Pane E Pomodoro (Bread and Tomato Pizza)

Recipe #365564 | 35 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Celticevergreen
Apr 12, 2009

This easy to prepare traditional Italian dish brings the taste of the garden into your home. Made with Pane Pugliese, a thick and crusty bread, chewy and porous, a perfect compliment for a lunch or dinner with cheese, dried meats or foods with sauces.

SERVES 6 (change servings and units)

Ingredients

6 slices peasant bread or country bread (1/2 inch thick, cut from a large loaf)
4 large ripe tomatoes, sliced
2 medium balls fresh mozzarella cheese, sliced
12 black olives, pitted and minced
6 anchovy fillets, minced (optional)
extra-virgin olive oil, to taste
salt, to taste
fresh ground black pepper, to taste
1/2 cup loosely packed fresh basil leaf, torn

Directions

1
Prepare a charcoal grill or heat a gas grill to medium-high. Toast the bread slices on one side. Transfer bread to a work surface, toasted-side up. Reduce grill to medium-low.
2
Top bread with the tomato, mozzarella, olives and anchovy. Drizzle with oil and season with salt and pepper.
3
Return bread to the grill. Cover and cook until cheese is melted and bubbly, about 15 minutes. Sprinkle with basil and serve warm.