Market Pizza Bread

Recipe by Educational Chef Paola Villafane
Demonstrated at Decatur Farmers Market on September 6, 2017

Ingredients

• San Marzano Tomato soup (Mad Mama’s Soups $12),
• Rye loaf (Proof Bakery $7),
• Gouda cheese (Formaggio $8),
• olive oil

 Directions

1. Defrost/reheat soup and keep warm.
2. Slice gouda into thin, long slices, set aside.
3. Half the loaf of rye down the middle, then half again, leaving four open faced, flat cuts of bread.
4. Gently toast the bread in a pan with about a tablespoon of olive oil for each slice.
5. Set oven on broil on high.
6. On a flat baking pan, lay the bread crust faced down.
7. Pour desired amount of soup over bread.
8. Lay cheese slices over the bread and broil until cheese is melted.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.