The origins of pane pizza is unknown. What can be told about Mario’s version of it is that this recipe is one he grew up with as a last minute or “clean out the fridge” style dish that has been used time and time again for dinners, entertaining and to curb pizza cravings. Ingredients a soft bread such as traditional ciabatta or Turkish bread For the pizza sauce 300g San Marzano peeled and diced tomatoes Oregano Salt Pepper Extra virgin olive oil For the pizza toppings Black olives, pitted Mushrooms, sliced Fior di latte, bocconcini or pecorino cheese, diced or shredded Instructions 1. Preheat oven to 180oC 2. Place the tomatoes into a bowl and add the oregano, salt, pepper and a good drizzle of olive oil, to taste. 3. Mix well and crush, leaving some chunky pieces of tomato still present. 4. Slice bread evenly and place on a baking tray. 5. Dress bread