Ingredients
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Tomatoes
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8 Roma Tomatoes
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1 teaspoon extra virgin Olive Oil
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Generous pinch of Kosher Salt
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Ground Black Pepper
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Bread
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1 large day-old white French Baguette
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3 tablespoons extra virgin Olive Oil
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1 teaspoon Kosher Salt
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1 teaspoon ground Black Pepper
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1 teaspoon dried Oregano
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To Assemble
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2 large cloves Garlic
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2 tablespoons extra virgin Olive Oil
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1 tablespoon aged Balsamic vinegar
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½ cup (120 ml) low-sodium Chicken broth
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1 cup (130 g) ½-inch (13-mm) Pepperoni
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Reserved Bread
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¼ cup (10 g) coarsely chopped fresh Parsley
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1 tablespoon finely chopped fresh Rosemary
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1 red or yellow Bell Peppers
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½ cup (75 g) finely chopped Red Onion
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1 cup (110 g) drained fresh Mozzarella Cheese
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Kosher Salt
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Ground Black Pepper
Directions
Toasted cubes of artisan bread are bathed in a potent and sweet acidic mash of roasted tomatoes, balsamic vinegar, fresh herbs, and more, then tossed with the familiar flavors of pizza: pepperoni, fresh mozzarella, garlic, and bell peppers. The result is a bowlful of this Italian bread salad (panzanella) classic, but with a fabulous pizza twist. This will take center stage at any party or buffet and make a festive and complete dinner with a small green salad. It’s better to let the flavors develop for up to 20 minutes, but do not wait longer than an hour to serve, as it risks turning the appealing crunch of the bread to mush.
Steps
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1
Done
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Preheat oven to 425° F (220° C). On a baking sheet, toss the tomatoes with olive oil, salt, and pepper, coating evenly. Arrange the tomatoes, cut side down. Roast until the tomatoes have softened and shrunk in size by about half, stirring once or twice to prevent sticking, about 40 minutes. Remove from the oven and set aside. |
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2
Done
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Separately, arrange the bread cubes on another baking sheet and toss to coat with olive oil, salt, pepper, and oregano. Roast until golden brown and crispy, stirring once, about 20 minutes. Remove from oven and set aside. |
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3
Done
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In a large bowl, mash the warm tomatoes and all of their juices with a manual masher (Basic Mashing Tools). Whisk in garlic, olive oil, vinegar, and stock. Add the remaining ingredients and toss thoroughly to coat. Taste and adjust salt and pepper. Reserve at room temperature for at least 20 minutes before serving. The panzanella can be covered and refrigerated for up to 1 hour. Bring to room temperature before serving. |
