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Large gray serving bowl filled with chopped tomatoes, toasted bread, turkey pepperoni, fresh mozzarella, and basil, tossed with a vinaigrette

Turkey Pepperoni Pizza Panzanella

8
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Panzanella, an Italian bread and tomato salad, is a great use of dry, day-old bread, which soaks up the juices of the tomatoes. Be sure to stir in the basil just before serving so that it doesn’t turn brown from the acid in the vinaigrette.

Ingredients

Cooking spray

4 spray(s)

Grape tomatoes

1 cup(s), halved

Tomato

3 medium, (1 lb), chopped

Kosher salt

¾ tsp

Focaccia bread

4 oz, cut into 1-inch cubes

Extra virgin olive oil

3 Tbsp

Red wine vinegar

2 Tbsp

Dijon mustard

1 tsp

Dried oregano

½ tsp

Black pepper

½ tsp

Garlic

1 clove(s), grated

Turkey pepperoni

20 piece(s), cut into half-moons

Fresh mozzarella cheese

3 oz, torn

Fresh basil

¾ cup(s), torn

Instructions

  1. Preheat the oven to 350°F. Set a strainer over a large bowl. In the strainer, toss the tomatoes with the salt. Let the tomatoes stand for 15 minutes.
  2. Meanwhile, line a sheet pan with parchment paper. Arrange the bread cubes on the pan and lightly coat with cooking spray. Bake until toasted, 12 to 15 minutes.
  3. Remove the strainer with the tomatoes from the bowl and set aside. Add the oil, vinegar, mustard, oregano, black pepper, and garlic to the bowl of tomato juices and whisk. Add the tomatoes, toasted bread, pepperoni, and cheese and toss gently to combine. Let stand for at least 15 minutes or up to 4 hours. Just before serving, stir in the basil.
  4. Serving size: 1½ cups

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