How many times has it happened to you to buy some bread and to have a few pieces left over? It often happens to me, but I always find a way to recover it: I can grate it, soften it in milk to prepare fish balls or dumplings or, again, soak it in vinegar to prepare the green sauce! Today, however, with the leftover stale bread I will prepare it for you super-fast delicious pizzas!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 181 KCal Calories per serving
-
Ingrediants
- 4 pieces (about 300 g) of stale bread
- 50 g of black olives
- 80 g of tuna in drained oil
- 8 fillets (20 g) of anchovies
- 1 sprig of rosemary
- 100 g of fresh ricotta
- Ready product: 150 g of champignon or chiodini or pioppini mushrooms
- 200 g of mozzarella
- 200 g of tomato puree
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of oregano
Materials Needed
- Knife with serrated blade
- Pastry board or cutting board
- Baking plate
- Baking paper
- Knives
- Bowls of various sizes
Preparation
- Cut the stale bread in half, lengthwise. If the bread is rounded, it is advisable to cut half a centimeter of the base: in this way, the slice of bread will remain solid and firm.
- Arrange the 8 bread halves on a plate lined with baking paper.
- Pour a drop of oil on the surface of each slice of bread.
- Fill with the tomato puree.
Did you know that
These particular pizzas can also be made with fresh bread. In this case, however, the bread must first be toasted in the oven (without seasoning) for about ten minutes. After that it can be stuffed to taste. This will prevent the pizza from remaining soggy inside.- Place in the oven and bake for 10 minutes at 200-220 ° C.
- Meanwhile, prepare the ingredients: cut the mozzarella into thin slices, prepare the sautéed mushrooms, drain the excess oil from the tuna.
- After 10 minutes, the bread will have dried slightly. Stuff to taste by covering the 8 pieces of bread with mozzarella.
- Then stuff 4 small pizzas with sautéed mushrooms, a few teaspoons of ricotta and rosemary.
- Stuff the other 4 pizzas with tuna, anchovies, olives and oregano.
- Place in the oven again and continue cooking for another 5 minutes at 180-200 ° C.
- Serve the bread pizzas immediately.
Alice's comment - PersonalCooker
What do you think, does it seem like an "excellent solution to recover stale bread? To tell the truth, sometimes I buy bread specifically to prepare these pizzas (but don't tell anyone).Nutritional values and Health Comment on the recipe
The Pizzette di Pane Velocissime are foods that can be used as an appetizer, single dish or first course.
They have an average caloric intake, mainly provided by complex carbohydrates. Proteins have a moderate biological value and triglycerides mainly contain unsaturated fatty acids (especially monounsaturated).
Fiber is contained in medium quantities, while cholesterol is low. Pizzette di Pane can be contextualized in any diet, as long as any pathologies such as obesity, diabetes mellitus, hypertriglyceridemia and hypertension are taken into account; in this case, the portions should be drastically reduced. The average portion to be used as an appetizer corresponds to about 80g (145kcal).
