The whole wheat bread Margherita pizzettes were created as a leftover recipe to use up stale bread but not only, and they are very tasty.
For the preparation of my bread Margherita pizzettes, I used the most classic leftover whole wheat baguette from the day before, tomato sauce and mozzarella.
Theoretically, toasting the bread lowers its glycemic index.
Perfect for festive occasions and as an alternative to traditional pizzettes [whose dough and leavening take time], they will delight both adults and children.
For portions, adjust based on the weights indicated in your meal plan for bread and cheese.
Using the entire weight of bread and cheese indicated in your meal plan transforms them into a complete meal concentrating the characteristics that distinguish a balanced meal in a single course.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- whole wheat baguette (preferably from the day before)
- cherry-sized mozzarella balls (half per slice of bread or grated cheese or 1 tablespoon of ricotta)
- to taste tomato sauce (homemade)
- 1 pinch mixed peppercorns (with grinder)
- 1 pinch oregano
Suggested Tools
- 1 Knife for bread
- 1 Cutting board
- 1 Baking tray 10×11.5 inches
- 1 parchment paper
- 1 Colander
Preparation
For the preparation of my bread Margherita pizzettes, I used the most classic whole wheat baguette.
Buy some baguette-style bread made from durum wheat semolina or whole wheat flour or whole durum wheat semolina.
Preferably from the day before:
• it will slice easily without crumbling;
• it won’t be so stale that it needs soaking.
Cut the whole wheat baguette into slices about an inch thick.
Drain the mozzarella balls in a sieve or colander and cut them in half.
Line a baking tray with a sheet of parchment paper and place the slices of whole wheat baguette on top.
Spread a teaspoon of tomato sauce on each slice of whole wheat baguette, in the center, avoiding any overflow.
Place half a mozzarella ball in the center of each slice of whole wheat baguette.
Grind some pepper and add a pinch of oregano.Let them rest for about 10 minutes so the slices of whole wheat baguette absorb the liquids released from the sauce and mozzarella balls.
Briefly preheat the oven.
Bake at 356°F in a convection oven for 5-10 minutes until the mozzarella becomes soft but before it overflows.Plate them.
Your whole wheat bread Margherita pizzettes are ready.
Enjoy your meal!
Variations
Customize your whole wheat bread pizzettes by changing the toppings.… you can use:
• grated cheese [caciocavallo or grana or parmesan];
• ricotta [to add before or after baking, according to taste].
Notes
Hyperglycemia, prediabetes and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and combinations indicated in your meal plan.
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