bread and tomato pizza

pizza di pane e pomodoro

6 servings

• 6 (½-inch-thick) slices pane Pugliese or country bread (cut from a large loaf)
• 4 large ripe tomatoes, sliced
• 2 medium balls fresh mozzarella, sliced
• 12 black olives, pitted and minced
• 6 anchovy fillets, minced
• Extra-virgin olive oil
• Salt
• Freshly ground black pepper
• ½ cup loosely packed fresh basil leaves, torn

Prepare a charcoal grill or heat a gas grill to medium-high. Toast the bread slices on one side. Transfer bread to a work surface, toasted-side up. Reduce grill to medium-low.

Top bread with the tomato, mozzarella, olives and anchovy. Drizzle with oil and season with salt and pepper. Return bread to the grill. Cover and cook until cheese is melted and bubbly, about 15 minutes. Sprinkle with basil and serve warm.