Panzanella

Name: Panzanella
Yield: Makes one 8 × 12-inch rectangle pizza Serves 1-2
Cuisine: Italy
Ingredients: 2 teaspoons sherry vinegar; 2 tablespoons extra-virgin olive oil; 1 tablespoon extra-virgin olive oil; 1 tablespoon fresh flat-leaf (Italian) parsley, chopped; ½ cup shredded mozzarella; ⅓ cup pizza sauce; 6 oz pizza dough; Semolina or all-purpose flour, for dusting; ¼ cup fresh flat-leaf (Italian) parsley leaves; 1 slice sourdough bread with crust on, torn into small pieces; 3 white anchovies, torn, optional; 1 teaspoon dried oregano; Sea salt and freshly ground black pepper; 10 cherry tomatoes, cut in half; 1 tablespoon olive oil; 8 kalamata olives, pitted; 1 roasted bell pepper (or good-quality store bought), cut into strips; 2 garlic cloves, chopped; 1 small cucumber, peeled into thin ribbons, seeds removed; 1½ oz feta, crumbled

Preparation info

Makes one 8 × 12 inch rectangle pizza Serves
1-2

Difficulty
Medium

Appears in

Pizza

By Pete Evans

Published 2012

About

There are two ways to serve this. One is to reinvent the salad as a topping, or you can cook up some pizza dough and break it into a bowl with all the ingredients for a delicious summer salad.

Ingredients

Semolina or all-purpose flour, for dusting
6 oz pizza dough
⅓ cup

Europe
Italy
Naples
Main course
Pescatarian
Mediterranean
Pizza
Summer

Method

Place a pizza stone in the oven. To make the oven-roasted tomatoes, preheat the oven to 280°F (138°C). Place the tomato halves on a rimmed baking sheet and sprinkle with oregano, salt and pepper, and then drizzle with olive oil.