This is a great appetizer, light, colorful and very easy to prepare. At home, we often have a few slices as a quick lunch. We call it pan-pizza as “pane” means bread in Italian, and it’s topped like a pizza. It’s delicious both warm and at room temperature and it’s great for parties.
Just cut each slice in finger-food size pieces add some chopped olives or a few bits of roasted peppers for variety if you like and serve. The secret to get the pan-pizza right is to use excellent ingredients in modest amounts. If you overload the bread with too much topping it will become heavy and soggy while you want it light and crispy. Drizzle with your best extra-virgin olive oil, but only when ready to serve. The oil will make everything beautifully shiny and bring out the flavor of the other ingredients.
For a vegetarian version, use finely minced sun-dried tomatoes instead of anchovies.
4 slices low-salt rustic Italian bread (not baguette)
200 gr (8 oz) fresh mozzarella, drained and sliced thin
10-12 ripe cherry tomatoes, diced
4 anchovy fillets
1 garlic clove, peeled
dry oregano, salt, blac pepper and extra virgin olive oil
Preheat the oven to 230 °C (430° F).
Toast the bread slices until lightly brown and – once ready – rub one side with a clove of garlic. Arrange in a roasting pan lined with tinfoil to prevent sticking.
Place a slice of mozzarella on top of each slice of bread and then one or two small pieces of anchovy (1 cm/0.5 inch long). Spoon the diced tomato on to each slice of bread. Sprinkle with oregano, salt and pepper. Place the pan into the oven and bake for 5 to 7 minutes or until the cheese is melted. Drizzle with extra-virgin olive oil and serve.
Serves 4.
