Ok this kind of “bruschetta” requires a little more work and planning, but still less than a real pizza. And the taste is delicious, an amazing idea for an appetizer or a quick snack with your guests.
Bruschetta alla Pizzaiola
- 1 Medium sized Ciabatta loafs
- 1 Cup whole peeled raw tomatoes or raw tomato sauce
- 1 Fresh mozzarella
- A pinch of dried oregano and/or basil,
- garlic powder
Take the mozzarella out of the fridge and let it reach room temperature.
In the meanwhile, open the peeled tomatoes, remove all the possible seeds, cut them in slices and then place them in a bowl. With another strainer, add all the tomato juice and the seeds, then filter the juice in the bowl from the seeds. Add some salt, some oregano or basil if you like, a pinch of garlic powder, and make a purea of it with an immersion blender. Then cover and leave it in the fridge until ready to make the bruschette. The longer, the better, as all the flavors will mix together.
Goldilocks’ note: I asked bear, “couldn’t I just use tomato sauce?” And he said yes, but if you use whole peeled tomatoes you know they’re fresh without any additives.
When the mozzarella is room temperature, drain it from its water, grate it in small strips and leave it in a strainer for another two hours. Gently press it with your fist from time to time to remove the excessive milky water. You don’t want your bread to get soaked because of the mozzarella.
Goldilocks’ note: I much prefer fresh mozzarella, but if you’re short on time you could use pre-shredded mozzarella (but Bear said it might not be pure mozzarella because it includes additives).
30 minutes before serving, pre-heat the oven to 480°F in broiler mode. Cut the ciabatta in two, then toast it under the broiler until light golden to prevent the tomato sauce from making the bread soggy.
Once grilled, spread some tomato sauce on the bread, then sprinkle the grated mozzarella, add some oregano (I love to put a teeny-tiny drops of olive oil too) and put it back in the oven near the grill for a minute or two, just to allow the mozzarella to melt (BUT NOT burn).
Take it out, quickly cut in slices, and serve, still steaming.