Stale Bread Pizza with Burrata & Anchovies
Interactive experience
Products and recipes
Serves 4
Transform yesterday's bread into today’s culinary masterpiece with this inventive recipe! A golden, crispy crust made from repurposed stale bread becomes the canvas for rich, crushed tomatoes, briny anchovies, and creamy burrata. Finished with fragrant basil and a drizzle of extra virgin olive oil, this dish delivers rustic charm and gourmet satisfaction in every bite. Perfect for those who crave sustainable cooking without compromising on flavor!
Recipe
Serves 4 · Prep 15m · Cook 20m
Ingredients
For the crust
- 400 gr of crustless stale bread (such as ciabatta, sourdough or pane di casa), cut into small chunks
- 200 ml water, depending on the staleness of your bread
- 3 tablespoons extra virgin olive oil
- salt for seasoning
For the topping
- 1 tin of peeled tomatoes, slightly crushed
- 10-12 anchovies
- 1 or 2 Floridia Burrata balls, according to your preference
- 2 tablespoons of extra virgin olive oil, plus more for drizzling
- basil leaves for topping
Method
- Pre heat your oven to 220 C.Place bread into a large bowl and slightly submerge with water for 10 minutes or until soft. Work with your hands to squeeze out excess water from softened bread and place the mass in a bowl with the olive oil and salt. Work it to form a rough, slightly soft dough.
- Prepare an oven tray with baking paper and drizzle some oil on it. Spread the dough mixture on the tray to create a crust drizzle some more olive oil on the dough. Bake for 20 minutes.
- Remove from the oven, then top with crushed tomatoes and anchovies, a little olive oil and salt (be cautious as anchovies are very salty!) and place back into the oven for 20 minutes or until crisp.
- Remove from the oven, place onto a wooden board and top with torn burrata, basil leaves and a drizzle of extra virgin olive oil. Serve hot.
- Remove from the oven, place onto a wooden board and top with torn burrata, basil leaves and a drizzle of extra virgin olive oil. Serve hot.