Express Pizza with Sliced Bread

Ingredients

• 10 slices Sliced white bread (no crust) (Cut into squares suitable for your pan (about 30 × 20 cm))
• 350 g Ready‑made tomato sauce (Store‑bought jar of tomato sauce or homemade sauce reduced 10 min)
• 100 g Grated mozzarella (Stretched‑curd cheese, grated)
• 50 g Grated Emmental (Hard cheese, grated)
• 30 g Grated Parmesan (For umami flavor)
• 50 g Pitted black olives (Slice into rounds)
• 1 clove Garlic (Minced)
• 2 tbsp Olive oil (To grease the pan and flavor the sauce)
• to taste Salt
• to taste Black pepper
• 1 tsp Herbes de Provence (For finishing)

Instructions

1. Preheat the oven

   Turn on the oven and set it to 215 °C. Let it heat for about 5 minutes.

   Time: PT5M

   Temperature: 215°C

2. Prepare the sauce (optional homemade)

   In a small saucepan, heat 1 tbsp olive oil, add minced garlic, then the tomato purée. Let reduce over low heat for 10 minutes, season with salt and pepper.

   Time: PT10M

3. Cut the bread

   On the board, cut the sliced bread into squares the size of the pan (about 5 × 5 cm).

   Time: PT5M

4. Grease the pan

   Brush the bottom of the pan with 1 tbsp olive oil using the brush.

   Time: PT2M

5. Arrange the bread

   Place the bread squares in the pan, pressing them slightly together.

   Time: PT3M

6. Spread the sauce

   Evenly distribute the tomato sauce over each bread square using a spoon.

   Time: PT3M

7. Season

   Lightly sprinkle salt, pepper and scatter the chopped garlic over the sauce.

   Time: PT1M

8. Add the cheeses

   Spread the mozzarella, Emmental and Parmesan mixture over the whole surface.

   Time: PT2M

9. Top with olives and other toppings

   Place the sliced black olives (and, if desired, onions, peppers, anchovies) on the cheese.

   Time: PT2M

10. Bake

    Put the pan in the oven and bake for 10 minutes, until the cheese is melted and the bread edges are golden.

    Time: PT10M

    Temperature: 215°C

11. Finish and rest

    Remove the pizza, sprinkle with Herbes de Provence, let rest 2 minutes before cutting.

    Time: PT2M

Nutrition Facts

Calories

270

Protein

12 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Sliced white bread (no crust): Sliced country bread, Sliced baguette
• Instead of Ready‑made tomato sauce: Tomato purée, Tomato coulis
• Instead of Grated mozzarella: Raclette cheese, Pizza cheese
• Instead of Grated Emmental: Grated Comté, Grated Gruyère
• Instead of Grated Parmesan: Grated Pecorino
• Instead of Pitted black olives: Green olives, Capers
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Olive oil: Sunflower oil
• Instead of Herbes de Provence: Dried oregano, Dried basil

Equipment Needed

• Rectangular pan (≈30 × 20 cm)
• Parchment paper (optional) (optional)
• Knife
• Cutting board
• Spoon or spatula
• Mixing bowl
• Oven
• Kitchen brush (optional)

Critical Steps — Do Not Skip

• Preheat the oven to 215 °C
• Grease the pan to prevent the bread from sticking
• Do not overcook: maximum 10 minutes to keep the bread moist inside

Chef Tips from the Video

• For a more Italian taste, add a pinch of dried oregano with the Herbes de Provence.
• A drizzle of honey on the olives before baking adds a subtle unexpected sweetness.
• If you like extra crispness, place the pizza under the broiler for the last 2 minutes.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container 2‑3 days.

Freezer: Can be frozen up to 1 month, reheat directly in the oven.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the tomato sauce the day before and keep it refrigerated.
• Grate the cheeses ahead of time and store them in an airtight container.
• Cut the bread and keep it in a plastic bag to save time.