Stale bread Pizzette!

Stale bread Pizzette!


Have you got stale bread and some pantry staples? Then you can make these
Stale bread Pizzette! ❤️😍
From my show @cooklikeanitalianau


5 round stale bread rolls, cut in half
200 g canned baby Roma tomatoes
1 tbsp capers
4 anchovy fillets
2 slices mortadella or smoked ham
2-3 artichoke hearts, quartered
4 green prawns, peeled and deveined, tails left in tact
2-3 baby zucchini with their blossoms, cut in half lengthways
2-3 tsp spicy ‘nduja
2 tbsp pitted Ligurian olives
6-7 bocconcini
2-3 tbsp fresh ricotta
grating of ricotta salata or pecorino
basil leaves
Marinara sauce

2 tbsp extra-virgin olive oil, plus extra for drizzling
2 garlic cloves, thinly sliced
2-3 sprigs oregano
500 ml (2 cups) passata
sea salt


1. Preheat the oven to 200°C.

2. For the marinara sauce, heat the olive in a large frying pan over medium heat. Add the garlic and oregano and cook for a few minutes or until just fragrant but not coloured. Add the passata, 200 ml water and a good pinch of salt. Bring to the boil, then reduce the heat to low and simmer for 10-15 minutes. Set aside.

3. Meanwhile, dampen the cut side of the bread rolls with water, then flatten them with the palm of your hand and place on a large baking tray lined with baking paper. Top 4 halves with a few tinned baby Roma tomatoes and a little of their juices, then top 2 of those halves with capers, anchovies and a drizzle of oil, and the other 2 halves with mortadella, artichoke hearts and a little salt.

4. Spread the remaining bread halves with the marinara sauce. Top 2 halves with prawns, salt and olive oil, another 2 halves with baby zucchini and anchovies and the remaining 2 halves with ‘nduja, olives and a little salt and olive oil. Bake for 15 minutes, then add a few bocconcini to the artichoke and mortadella pizzette, another few to the anchovy and caper pizzette and a little ricotta onto the ‘nduja and olives ones. Bake for 5-6 minutes or until the cheese has melted and the top is slightly golden. Take out of the oven drizzle each slice with a little olive oil and top with basil leaves or oregano and grate a little ricotta salata over the baby zucchini and anchovy pizzette.

Join Joanne and Frank on Facebook at

Everybody Loves Italian


Visit us on the web at

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.