Pizza Di Pane E Pomodoro Bread And Tomato Pizza Food

PAPPA AL POMODORO

Steps:

• Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• For the topping, place the ciabatta cubes, pancetta, and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot sprinkled with the topping and drizzled with additional olive oil.

TOMATO PIZZA BREAD

Steps:

• On a greased baking sheet, roll pizza crust into a 12x8-in. rectangle. Bake at 425° for 6-8 minutes or until the edges are lightly browned. Sprinkle with garlic, oregano and half of the cheese. , Arrange tomato slices in a single layer over cheese. Top with remaining cheese and Italian seasoning if desired. Bake 6-8 minutes longer or until cheese is melted and crust is lightly browned.

PIZZA DI PANE E POMODORO (BREAD AND TOMATO PIZZA)

Steps:

• Prepare a charcoal grill or heat a gas grill to medium-high. Toast the bread slices on one side. Transfer bread to a work surface, toasted-side up. Reduce grill to medium-low.
• Top bread with the tomato, mozzarella, olives and anchovy. Drizzle with oil and season with salt and pepper.
• Return bread to the grill. Cover and cook until cheese is melted and bubbly, about 15 minutes. Sprinkle with basil and serve warm.

TUSCAN BREAD AND TOMATO SOUP (PAPPA AL POMODORO)

Steps:

• If your bread is too hard to cut, douse it with water first. Then remove the crusts and cut into cubes. You should have about 7 cups.
• Heat the oil in a large, heavy soup pot over medium-low heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for about a minute, until fragrant. Add the tomatoes, tomato paste, sugar, red pepper flakes, and salt and pepper, and cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes. Taste and adjust seasoning.
• Stir the bread cubes into the tomatoes. Add the water, half the basil, and about 1 teaspoon salt. Bring to a simmer and simmer, stirring and mashing the bread, for about 10 minutes, until the soup is thick, like oatmeal. Stir in the remaining basil, taste and adjust seasoning. Serve hot, warm, or room temperature.

TOMATO BREAD (PANE AL POMODORO)

Steps:

• Lightly sauté the garlic and onion in the oil; let cool to room temp stir the yeast into the warm water and let stand till 10 minute.
• Stir in 1 c water and garlic and onion w/ the oil; then stir in the tomatoes.
• Mix the flour and salt and stir in 1 c at a time into the yeast mixture.
• Knead on a floured surface until the dough is soft, velvety, and slightly moist (about 8 to 10 minutes) Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise 1 hr or until doubled.
• Punch the dough down on a floured surface and knead briefly.
• Shape into a ball and place on a lightly oiled baking sheet sprinkled with flour, cover w/ a towel and let rise until doubled, about 1 hours.
• Preheat oven to 425°F.
• Make 3 parallel slashes on the top of the loaf and brush with egg white.
• Bake 10 minutes, spraying 3 times (every 3 minutes) with water.
• Turn heat down to 375°F and bake 25 to 30 minutes more.
• Cool completely on a rack.