Photo of Turkey Pepperoni Pizza Panzanella by WW

Turkey Pepperoni Pizza Panzanella

PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
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.


Cooking spray

4 spray(s)

Grape tomatoes

1 cup(s), halved

Fresh tomato(es)

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 clove(s)

1 medium clove(s), grated

Small, thinly sliced turkey pepperoni

20 piece(s), cut into half-moons

Fresh mozzarella cheese

3 oz, torn


¾ cup(s), torn


  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