Photo of Turkey Pepperoni Pizza  Panzanella by WW

Turkey Pepperoni Pizza Panzanella

Points® value
Total Time
30 min
15 min
15 min
Panzanella, an Italian bread and tomato salad, is a great way to use up dry, day-old bread which soaks up the juices of the tomatoes. Two kinds of tomatoes offer a variety of textures and flavors--the firm sweetness of grape tomatoes and the tang of globe, or round, tomatoes, such as tomatoes on the vine. Be sure to stir in the basil just before serving so that it doesn’t discolor from the acid in the vinegar.


Cooking spray

5 spray(s)

Grape tomatoes

1 cup(s), halved

Fresh tomatoes

1 pound(s), about 3 medium, chopped

Kosher salt

¾ tsp(s)

Focaccia bread

4 oz, cut into 2.5-cm (1-in) cubes

Extra virgin olive oil

3 tbsp(s)

Red wine vinegar

2 tbsp(s)

Dijon mustard

1 tsp(s)

Ground oregano

½ tsp(s)

Black pepper

½ tsp(s)


1 clove(s), large, grated

Turkey pepperoni

20 piece(s), cut into half-moons

Fresh mozzarella cheese

3 oz, torn

Fresh basil

¾ cup(s), torn


  1. Preheat oven to 350°F. In a strainer set over a large bowl, toss tomatoes with salt; let stand 15 minutes.
  2. Meanwhile, arrange bread cubes on a sheet pan lined with parchment paper; lightly coat bread with cooking spray. Bake until toasted, 12 to 15 minutes.
  3. Lift strainer off bowl and set aside. Into bowl of tomato juices, whisk oil, vinegar, mustard, oregano, pepper, and garlic. Add tomatoes, toasted bread, pepperoni, and cheese; toss gently to combine. Let stand at least 15 minutes or up to 4 hours. When ready to serve, stir in the basil.
  4. Per serving (1½ cups)