Pizza Di Pane E Pomodoro (Bread And Tomato Pizza)

• 6 slices peasant bread (1/2 inch thick, cut from a large loaf) or 6 slices country bread (1/2 inch thick, cut from a large loaf)
• 4 large ripe tomatoes, sliced
• 2 medium balls fresh mozzarella cheese, sliced
• 12 black olives, pitted and minced
• 6 anchovy fillets, minced (optional)
• extra virgin olive oil, to taste
• salt, to taste
• fresh ground black pepper, to taste
• 1/2 cup loosely packed fresh basil leaf, torn

1. 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.
2. Top bread with the tomato, mozzarella, olives and anchovy. Drizzle with oil and season with salt and pepper.
3. Return bread to the grill. Cover and cook until cheese is melted and bubbly, about 15 minutes. Sprinkle with basil and serve warm.

bread, tomatoes, mozzarella cheese, black olives, anchovy, extra virgin olive oil, salt, fresh ground black pepper, fresh basil leaf

Taken from www.food.com/recipe/pizza-di-pane-e-pomodoro-bread-and-tomato-pizza-365564 (may not work)