Pizza di Pane (Bread Pizza)

Method

1. Preheat the oven to 200°C (400°F).
2. Cut the stale bread loaf into slices about 1 cm thick.
3. In a bowl, mix cold water with a pinch of salt.
4. Dip each bread slice quickly in the salted water, then squeeze gently to remove excess water.
5. Arrange the soaked bread slices on a round baking tray, pressing them together to form a compact, even base. Fill any gaps with smaller pieces.
6. Drizzle a little olive oil over the bread base.
7. Place the tray on the bottom of the oven (or on a preheated pizza stone) and bake for about 10 minutes, until the base becomes crispy and golden.
8. Meanwhile, prepare the toppings: drain and slice the buffalo mozzarella, then place on paper towels to dry.
9. In a bowl, crush the peeled tomatoes with your hands, add basil, salt, and pepper. Mix well.
10. After 10 minutes, remove the base from the oven. Press it down gently with a spatula.
11. Spread the tomato mixture evenly over the base. Return to the oven for 2 minutes.
12. Remove from the oven again. Arrange the mozzarella slices on top. Bake for another 1 minute, just until the cheese melts slightly.
13. Take the pizza out of the oven. Top with anchovy fillets and fresh basil leaves. Drizzle with a little olive oil.
14. Serve directly from the tray, cutting into slices.