Stale-Bread Pizza

Recipe from Donatella Arpaia

Adapted by Glenn Collins

Updated Aug. 12, 2024

Stale-Bread Pizza
Joshua Bright for The New York Times
Total Time
30 minutes
Cook Time
10 to 20 minutes
Rating
4(45)
Comments
Read comments

Featured in: Donatella Arpaia Is Putting Chef’s Whites Over Her Prada

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:About 15 slices
  • ½cup extra virgin olive oil
  • 2cups whole milk
  • 15slices rustic Italian bread, ½-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
Ingredient Substitution Guide
Nutritional analysis per serving (15 servings)

237 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 10 grams protein; 323 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat oven to 350 degrees. Grease a baking sheet with about 2 tablespoons oil.

  2. Step 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. Step 3

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

Ratings

4 out of 5
45 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
Kristine K

My bread wasn’t too stale but on its way out so I did half a baking sheet with bread that was dunked in milk and squeezed, and the other half drizzled in olive oil. I liked the latter for the crunch. More play on toppings - in lieu of pepperoni, I added 1/4” wide chopped raw bacon and 1” long stems of skinny asparagus and baked until visually done and browned on top.

quaasam

Very nice and simple to make. Added pepperoni slices and baked it for about 18 minutes. Watch that bottom of bread does not burn.

J Reed

Awesome! Upon squeezing bread, salt & peppering I put a small spread of my home canned sauce, then the parm, then tomatoes, then the mozz. then fresh basil, and covered with pepperoni. Next time I'm adding mushrooms.

Private comments are only visible to you.

Credits

Adapted from Donatella Arpaia

Recipe Tags

Advertisement

or to save this recipe.