Lazy pizza on a picnic loaf
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
These individual pizzas are made with the most delicious ingredients, made even better when combined! You don't need dough or an oven to make them. The pizza base is half a French baguette, brushed with garlic butter, topped with mozzarella and ricotta, sprinkled with spices and sun-dried tomatoes, and baked in a foil wrapper on the grill. When the bread is crispy and the cheese is melted, the pizza is ready. Serve with a light salad of arugula, canned artichokes, and prosciutto slices. Delight your friends with a quick pizza at a picnic.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 loaf of soft French or Italian bread (35-45 cm long), cut in half horizontally, then in half down the middle
- 1 clove of garlic, grated
- 6 tbsp olive oil + extra for drizzling
- 1 cup grated whole milk mozzarella
- 1 cup whole milk ricotta
- 0.5 tsp dried oregano
- 1/4 tsp red pepper flakes
- 0.5 cups sun-dried tomatoes in oil, dry and cut into pieces
- 4 cups fine arugula
- 0.5 cups marinated artichoke hearts, patted dry and cut into pieces
- 55g thin slices prosciutto, torn into pieces
We recommend
Recipes with similar ingredients: Italian bread, Artichokes, arugula, sun-dried tomatoes, prosciutto, mozzarella cheese, red pepper flakes, oregano
Cooking the dish according to the recipe:
- Preheat grill to medium heat.
- Combine grated garlic and olive oil in a small bowl, then brush the bread slices with the oil. Sprinkle with mozzarella, then ricotta (about 4 small spoons per slice of bread). Sprinkle with oregano, red pepper flakes, and a pinch of salt. Top with chopped sun-dried tomatoes.
- Place each slice of bread on a 18-inch (45 cm) sheet of heavy-duty foil. Bring the two short ends of the foil together and fold them over; fold the sides over to seal. Grill the parcels, covered, until the bread is golden brown on the bottom and the cheese is melted, 8 to 10 minutes.
- Meanwhile, combine the arugula, artichokes, and a pinch of salt in a bowl. Carefully open the foil packets and arrange the prosciutto and arugula salad on the pizza. Drizzle with olive oil.
Note
Soft bread is best for pizza—it will crisp up nicely on the grill. Bread with a thick crust will be too crispy.
Categories:
Recipe collections
Similar recipes
