- 3 small pieces of stale bread
- 1 egg white
- pinch of sea salt
- 80 g mozzarella
- 1 tablespoon tomato pelati
- 1 tablespoon olive oil
Chop the bread into small pieces and put it into blender. Crush it almost in breadcrumbs. Add pinch of salt, olive oil and egg white and mix. Transfer it on a baking paper you put in a baking tray and align with your hands into circle. The mixture will still crumble, but that’s o.k. Put in preheated oven and wait to surface become crispy. Grease with tomato pelati and add cheese. When the cheese is melted your pizzetti is ready.
If you’re in non-restriction you can use Cheddar cheese instead of mozzarella, and put egg yolk, or ham in the middle of pizzetti.