Ever made a strata? I like to think of them as a cross between stuffing and frittata — deeply crunchy croutons bound together with a highly flavorful eggy mix. They are endlessly versatile but a family favorite is Pizza Strata. It has definite deep dish vibes with a super crisp outer shell and soft, cheesy, tomatoey interior. I love mushroom pizza so used those here but swap in your favorite pizza “topping”.

Like other casserole dishes, strata are actually best made ahead. Assemble it a day in advance and then bake it off the next day an hour before dinner. Leftovers are also A+ served cold, room temperature or reheated.

To watch a reel of me making this, head over here on Instagram.

Ingredients

• 1/2 lbs shiitake mushrooms, stems removed and torn into bite size pieces
• One-half large loaf of sourdough bread, torn or cut into bit size pieces (about 6 heaping c)
• 3 large garlic cloves, minced 
• 6 eggs, beaten
• 2 cups 2% or whole milk
• 1 tbsp Dijon mustard
• Zest of 1 lemon
• 1/3 c minced fresh basil leaves
• 6 oz shredded mozz, divided
• 1/4 tsp red pepper flakes
• 1 tsp granulated garlic
• 1/2 tsp dried oregano
• 1 c fresh ricotta
• 1.5 c tomato sauce
• Couple tbsps grated parm
• Kosher salt and freshly ground black pepper
• Extra virgin olive oil 
• 1 tbsp softened butter (or more evoo)

Method

1. In 10-12 in heavy skillet, heat a glug of evoo over medium-heat and add torn shrooms. Add a pinch of salt and sauté until crisp around edges, 8-10 min. Transfer to sheet pan to cool. 
2. Return skillet to heat and add another generous glug of evoo and torn bread. Stir first to equally coat the bread in the oil, then give the skillet a stir every minute or two until the bread is golden brown on a few sides. Add a big pinch of salt and the garlic for the last couple of minutes. Remove the skillet from the heat and transfer the croutons to sheet pan with shrooms. Wipe the skillet clean with a paper towel.
3. In a separate very large mixing bowl, whisk together the eggs, milk, Dijon mustard, lemon zest, basil, 2/3 of the shredded mozz, 1 tsp granulated garlic, 1/4 tsp red pepper flakes, 1/2 tsp dried oregano, 1 tsp kosher salt, and lots of freshly ground cracked pepper. Once cool, add the croutons and mushrooms to the custard and mix thoroughly.
4. Rub the softened butter over the bottom and sides of the skillet. Pour the crouton mixture into the skillet. Dot the top of the skillet with the ricotta and tomato sauce, making little pockets in the mix so they are embedded within the bread. Top with the remaining mozzarella and Parmesan.
5. Let the assembled strata sit for at least an hour on the counter top to allow the croutons to absorb the liquid and for the flavors to meld. Better yet, cover the strata lightly with plastic wrap and/or foil and rest in the fridge for up to 24 hours. Remove from the fridge an hour before cooking to take off the chill.
6. Preheat the oven to 350 degrees. Place the uncovered strata on the middle rack and bake for 50 min – 1 hour until it is golden brown and the center of the strata bounces back when you press down on it with the back of a spoon (of your finger). Allow to rest for 15 minutes before serving. Enjoy with lemony greens.

Serves 8 people