I've discovered several web sites posting pizza soufflé recipes that use matzos (thin cracker-like bread of wheat flour and water). But the recipe Tyler uses to wine and dine Beth in Her Phoenix Heart is adapted from an old TIME-LIFE™ cookbook and calls for bread slices. Enjoy!

Tyler's Pizza Soufflé

• 20 thin slices bread, white or sour dough
• 2 ½ cups milk
• 2 ½ cups tomato sauce
• 1 tbsp. finely chopped oregano
• 1 ½ lb. mozzarella or Fontina cheese, sliced
• 6 eggs
• 5 tbsp. grated Parmesan cheese
• 3 tbsp. butter, cut into small pieces

Soak the bread slices in the milk for 15 minutes, then drain. Line the bottom of a buttered 3-quart casserole with a single layer of bread slices. Top the slices with a layer of tomato sauce, sprinkle with a little oregano and top with a layer of cheese. Continue layering, covering the last layer of bread with tomato sauce and oregano.

Beat the eggs and Parmesan cheese together. Pour the mixture over the bread, then pierce through the layers in several places, using a fork or ice pick, until the egg mixture is absorbed by the bread. Dot the top with the butter pieces.

Bake in a preheated 350º F. oven for about an hour, or until the top is browned and puffy. Serves 6.