This pizza toast is everything you want in a quick, satisfying lunch—fresh bread topped with sweet, blistered cherry tomatoes, caramelized fennel and red onion, and finished with a generous drizzle of Brightland Pizza Oil. It’s packed with flavor, comes together in minutes (especially if you’ve got the bread ready to go!)
Ingredients
For the Bread:
1 teaspoon active yeast (check ingredients that it’s just yeast!)
2 teaspoon salt (I’ve used pink salt, kosher, and maldon)
3 cups all purpose flour
1.5 cups of room temperature water (I do slightly warmer than room temp because our well water and kitchen is colder!)
Mix yeast and salt. Add four and mix well. Add water and combine (I start with a wooden spoon then use my hands).
Place into a bowl and cover with a tea towel. Let rise for 12-18 hours.
Bake in a 450 degree oven in a parchment lined Dutch oven, first covered for 20 minutes, then ten minutes with the lid removed.
For the Pizza Toast:
Coat cherry tomatoes generously with Brightland Alive Extra Virgin Olive Oil and a few pinches of salt. Broil until blistered and charred.
In a small pan, saute / caramelize thinly sliced fennel, and red onion.
When ready to assemble, generously butter a thick slice of your favorite bread, toasted. Layer first with tomatoes and smash them down with a fork. Pile on onion and fennel. Coat with lots of parm, flat leaf parsley, and finish with Brightland Pizza Oil!
