CRUNCHY BREAD PIZZA…..Mmmm brings out the kid in you!
Crrrrunchy base, light airy texture, yet robust enough for absorbing layers of flavor. An absolute crowd pleaser!
Method:
Start with a good quality freshly baked bread loaf! It could be a French or Italian baguette or a Ciabatta roll! Slice it from the middle and flip it open. If you don’t have access to speciality bread, try to get a regular loaf of bread…but one that is not sliced. Slice it thickly from the middle, sliding the knife from right to left to get two large bread bases.
Next spread a thick layer of Basil Pesto. Top with a layer of sliced fresh mozzarella or shredded mozzarella. Dot with the prepped tomatoes and some sliced black olives. Sprinkle salt, pepper, crushed red pepper, fresh basil/rosemary and some pizza seasoning. A final sprinkle of Parmesan cheese and it’s ready to go in a 425F preheated oven. Alternatively you can grill this on your BBQ too. Grill till the bottom is crisp n golden and the top is melting cheese….serve immediately!
For prepping tomatoes…
Slice cherry tomatoes/any other tomatoes you have, place them face down on a paper towel for 20 minutes till most of their fluid drains away. Use as topping over pizza.
Note: If you don’t have access to Mozzarella or Parmesan cheese, you can use any other cheese like Amul, Kraft etc.
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