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Bread and ricotta pizza

  • 45 minutes
  • Easy
  • Bread, focaccia, pizzas


  • 1 lb stale bread
  • 1 lb ricotta cheese
  • 2 cups milk
  • 1 egg
  • ¾ oz grated Pecorino cheese
  • 1 oz extra virgin olive oil
  • basil
  • salt and pepper


Soak the bread for a few minutes in warm milk. Squeeze it. Amalgamate ricotta and egg, the chopped basil, bread, salt and pepper to obtain a homogeneous mixture. Spread it out in an oiled oven pan, large enough to contain the mixture spread out to a thickness of about 1,6 inches. Sprinkle the Pecorino cheese over, add a dash of freshly ground pepper and dress with the oil bit by bit. Cook in a pre-heated oven at about 400° Cook F for about twenty minutes. Serve immediately.