ABOUT THE RECIPE
Fight food waste on dish at the time, during April change your food habits for the better, with this series of easy-to-make recipes you won't feed the landfills ever again.
350 g of stale bread
230 ml of water
60 g of extra virgin olive oil
150 g of diced provolone
100 g of diced cooked ham
½ tsp salt
200 g of mozzarella cheese
250 ml of tomato sauce
1 clove of garlic
salt and extra virgin olive oil for seasoning
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
To start, cut the mozzarella into cubes, squeeze it with your hands and transfer it to a colander.
Cut the stale bread into cubes of about 2 cm per side and collect it in a plastic bag for food. Add the water, salt and oil. Squeeze the end of the bag and knead with your hands, kneading the bottom repeatedly to distribute the ingredients. The bread should soften and remain "crumbly", but not fall apart.
Reopen the bag, add the cubes of provolone and cooked ham and mix. Let it rest for 5 minutes and in the meantime dedicate yourself to the dressing. Transfer the puree to a bowl. Salt and add a couple of tablespoons of oil, the peeled clove of garlic and mix.
Line a 24/26 cm diameter circular pan with parchment paper and brush with a little oil. Pour in the bread mixture and distribute it by compacting it with your fingertips. Sprinkle the surface with the sauce, sprinkle with oregano and finish with a drizzle of oil.
Bake the bread pizza in a preheated static oven at 180 ° for about 20 minutes. Remove it, sprinkle with fiordilatte mozzarella and cook for another 5 minutes.
Remove from the oven, let it cool and serve.
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