pizza, heirloom la, catering, cooking class, los angeles

Pizza Bread Pudding

pizza, heirloom la, catering, cooking class, los angeles



Serves 4 | 30 Minutes


1 Each Baguette, prepped to toast in pan
4-6 Cloves of Garlic
1 Red Onion, small diced
2 Large Tomatoes or 2 Baskets Cherry Tomatoes
1 Cup Mixed Herbs (Rosemary, Marjoram, Oregano) 1 Cup Olive Oil

Salt & Pepper


2 Cups Shredded Mozzarella
2 Cups Parmesan Cheese, Grated 6 Slices Salami/Pepperoni
4 Cups Zucchini/Green Veggies
2 Each Bell Peppers, Sliced
1 Each Red Onion

Tomato Sauce Procedure:

To make the Tomato Sauce, preheat a Sauté Pan over Medium High Heat and add 3-4 Tablespoons Olive Oil. Add Herbs and Garlic and cook until lightly golden brown. Add onions and sauté until caramelized. Add Tomatoes and cook until juices release and reduce by half. Reserve and set aside.

Pizza Procedure:

To make the Pizzas, Cut Baguette in half longwise and then again down the middle making for four even pieces to make the pizzas. Season with Olive Oil, Salt & Pepper on both sides. Preheat a large sauté pan over medium high heat and drizzle aggressively with Olive Oil, about 4 Tablespoons. Place bread cut side down and toast until golden brown. Remove from heat, flip bread over and rub with a clove of raw garlic. Divide cooked Tomatoes across the four slices of bread and top with your favorite toppings. Place pan in oven 7-9 minutes. Remove and set aside.

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