5minutebreadpizza Recipes

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FRENCH BREAD PIZZAS



French Bread Pizzas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 6 to 8 servings

Number Of Ingredients 27

6 deli rolls or small baguettes, halved
One 24-ounce jar marinara sauce
1 jar prepared pesto, optional
Five 8-ounce packages fresh mozzarella, sliced
5 ounces Canadian bacon slices, halved
8 ounces canned pineapple chunks
5 tablespoons olive oil
Salt and freshly ground black pepper
One 12-ounce jar Kalamata olives, chopped
8 ounces crumbled feta
4 ripe tomatoes, diced rough
1/2 English cucumber, seeded and diced
1/2 bunch fresh parsley, chopped
1 cup sliced pepperoni
6 to 7 jalapenos, sliced
Sliced Roma tomatoes, for topping
2 tablespoons olive oil
Salt and freshly ground black pepper
1/2 bunch fresh basil
Olive oil, for sauteing
1 pound ground beef
1 teaspoon red pepper flakes
Salt and freshly ground black pepper
8 ounces grated Cheddar
1 pound browned ground beef
Chopped romaine lettuce, for topping
Diced tomatoes, for topping

Steps:

  • For the pizza base: Preheat the oven to 375 degrees F.
  • Lay the rolls cut-side up on a large baking sheet. Top each half with marinara sauce (or pesto for the tomato basil pizzas), followed by the mozzarella. Then add your toppings of choice. See below for directions for assembling specific pizzas.
  • Once the pizzas are assembled, put the baking sheet on the lowest rack for 8 to 10 minutes. Then turn up the heat to 425 degrees F and put the sheet on the highest rack until the cheese starts to bubble a bit and turns golden. Remove and serve immediately! Cut the pizzas in half right across the middle so there are mini French bread pizzas for everyone.
  • Pizza Varieties:
  • For the Canadian bacon and pineapple pizzas: Top with the Canadian bacon slices and pineapple and bake according to the directions above.
  • For the Greek salad pizzas: Leave off the sauce and brush the sliced rolls with 2 tablespoons of the olive oil; sprinkle with salt and pepper. Top with the mozzarella and bake according to the directions above.
  • While the pizzas are baking, toss together the olives, feta, tomatoes, cucumbers, parsley, the remaining 3 tablespoons olive oil and salt and pepper to taste in a medium bowl. Top the cooked pizzas with the chopped Greek salad.
  • For the pepperoni and jalapeno pizzas: Top with the pepperoni and jalapeno slices and bake according to the directions above.
  • For the tomato basil pizzas: Use pesto instead of the marinara sauce, and top with the tomato slices. Drizzle with the olive oil and sprinkle with salt and pepper. Bake according to the directions above. Top the cooked pizzas with basil leaves.
  • For the hamburger pizzas: Heat the olive oil in a skillet over medium-high heat. Add the ground beef, red pepper flakes and salt and pepper and saute until the beef is no longer pink. Top the rolls with the sauteed ground beef and bake according to the directions above.
  • For the hamburger taco pizzas: Top with the Cheddar and ground beef and bake according to the directions above. Top the cooked pizzas with the chopped lettuce and tomatoes.

5-MINUTE ARTISAN PIZZA DOUGH



5-Minute Artisan Pizza Dough image

Love, love this recipe! So many great things to say about it: ridiculously easy to make, incredibly delicious, and it can be stored in your fridge for up to 2 weeks. Perfect for an afterschool snack or an easy dinner! Don't get overwhelmed by all of the instructions - you just have to read through them once - its basic pizza making. From the book Artisan Pizza and Flatbread in Five Minutes a Day.

Provided by Southern Polar Bear

Categories     Yeast Breads

Time 5m

Yield 10 serving(s)

Number Of Ingredients 6

3 cups lukewarm water (100F or below)
3 tablespoons lukewarm water (100F or below)
1/3 cup olive oil
1 tablespoon granulated yeast
1 1/2 tablespoons kosher salt
7 1/2 cups unbleached all-purpose flour

Steps:

  • Combine warm water (about 100F), olive oil, yeast and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket.
  • Measure the flour using a "swoop and sweep" method. Reach into the flour bin with your measuring cup, scooping up a full measure all at once, and sweeping it level with a knife.
  • Mix until all of the flour is incorproated (kneading is not necessary) using a wooden spoon or a food processor with a dough attachment.
  • Cover with a non-airtight lid.
  • Allow to rise at room temperature for 2 hours.
  • DO NOT PUNCH DOWN! You want to retain as much gas in the dough as possible. A reduction in gas will make your pizzas and flatbreads dense.
  • Refrigerate and use over the next 14 days. Refigerate at least 3 hours before using.
  • On Pizza Day.
  • 30 minutes before you're ready to bake, place a pizza stone at the bottom third of the oven and preheat it at your oven's highest temperature.
  • Prepare and organize your toppings.
  • Dust a pizza peel (or a large cutting board/flat cookie sheet) with enough flour or cornmeal to easily tranfer the pizza over to the hot stone.
  • Pull up and cut off a 1/2 pound (orange-size) piece of dough.
  • Using a little flour (enough so it won't stick to your fingers), stretch and shape the dough into a ball.
  • Sprinkle your work area with a little flour. Using your hands or a rolling pin, roll out and stretch the dough until it is approximately 1/8" thick and 12" wide.
  • Place the finished dough onto the prepared pizza peel and add the toppings of your choice.
  • Carefully slide the pizza onto the hot stone (if it isn't sliding, you will need to sprinkle more flour or cornmeal between the pizza and the pizza peel, until it moves.
  • Check for doneness after 8-10 minutes - it may take a few minutes longer. Turn the pizza around if the one side is browning faster than the other.
  • Allow to cool slightly on a wire rack.

Nutrition Facts : Calories 416.5, Fat 8.4, SaturatedFat 1.2, Sodium 1052.6, Carbohydrate 73, Fiber 3.5, Sugar 0.2, Protein 11.1

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