Pizza Strata

Pizza Strata

As this casserole bakes, the aroma will make you think you've ordered out for pizza.

  • Yield: 8 to 10 servings


  • 1 none (16-ounce) French or Italian bread loaf, cut into 1/2
  • 1 cup finely chopped prosciutto (about 4 ounces)
  • 1/4 cup chopped roasted red bell pepper
  • 1/4 cup chopped green onions
  • 1/2 cup freshly grated Parmesan cheese
  • 1 none (14 1/2-ounce) can diced tomatoes, undrained
  • 1 cup coarsely chopped pimiento-stuffed olives
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 6 none large eggs
  • 3 cups milk
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh flat-leaf parsley


Arrange bread cubes in a single layer on large baking sheets. Let stand 8 hours to dry.

Spread half of bread cubes in a lightly greased 13" x 9" baking dish. Sprinkle prosciutto and next 3 ingredients evenly over bread cubes. Arrange remaining bread cubes evenly over Parmesan. Top with tomatoes, olives, and mozzarella cheese.

Whisk together eggs and remaining 5 ingredients. Pour egg mixture evenly over bread cubes, pressing down cubes gently to absorb liquid; cover and chill 8 hours.

Bake, uncovered, at 325° for 55 minutes or until set and top is browned. Let stand 10 minutes before serving.


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Pizza Strata Recipe