Stale-Bread Pizza

• 1/2 cup extra virgin olive oil
• 2 cups whole milk
• 15 slices rustic Italian bread, 1/2-inch thick, left out until dry
• Salt
• pepper
• 3/4 pound buffalo mozzarella, thinly sliced
• 3/4 pint cherry tomatoes, halved and crushed
• 2 to 3 tablespoons Parmigiano-Reggiano
• 1 tablespoon fresh or dried oregano or fresh basil, torn into bits

1. Heat oven to 350 degrees.
2. Grease a baking sheet with about 2 tablespoons oil.
3. Pour milk into a bowl.
4. Briefly dunk one slice of bread at a time into milk and squeeze out excess.
5. Place bread on baking sheet, sprinkle with salt and pepper, cover with mozzarella slices, and top with tomatoes, Parmigiano-Reggiano and oregano or basil.
6. Drizzle with oil.
7. Bake on bottom shelf of oven for 10 to 20 minutes, being careful not to burn the bottom of the bread.

extra virgin olive oil, milk, italian bread, salt, pepper, buffalo mozzarella, cherry tomatoes, oregano

Taken from cooking.nytimes.com/recipes/1013129 (may not work)