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 180^oC

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 with sauce, spreading evenly.  Add toppings and finish with cheese.
6. Bake in oven for about 5 – 10 minutes until the cheese has melted and the bread is crunchy, but making sure not to burn either the bread or the cheese.

– Like with all pizza, toppings are a personal preference. However to keep it authentic, it is best to adopt a less is more approach.

– Whilst the pizza sauce and bread slices can be prepared ahead of time, it is best to top the bread and serve at the last minute.