FRENCH BREAD PIZZAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 6 to 8 servings
Number Of Ingredients 27
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.
FRENCH BREAD PIZZAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 21
Steps:
- For the base sauce: Place an oven rack in the center of the oven and preheat to 425 degrees F. Line a sheet pan with parchment paper.
- Mix together the melted butter, Italian seasoning and garlic in a small bowl. Place the French bread on the prepared sheet pan cut-side up. Brush the butter mixture over the bread.
- For the fully loaded pizza: Spread the marinara sauce over one half of the French bread. Sprinkle over the mozzarella, then top with the pepperoni, green pepper, sausage crumbles, black olives and jalapenos.
- For the garden pesto pizza: Mix together the ricotta, pesto and lemon zest in a small bowl. Spread over the other half of the French bread. Lay on the zucchini slices, peppers, asparagus, corn and finally the goat cheese.
- Bake until the cheeses melt and become bubbly, 12 to 14 minutes. Garnish the fully loaded pizza with the Parmesan and the garden pesto pizza with the basil. Slice and serve.
FRENCH BREAD PIZZA
Slices of this hearty french bread pizza are guaranteed to please. I sometimes substitute spaghetti sauce for the pizza sauce, or add our favorite veggies to the toppings. -Sue McLaughlin, Onawa, Iowa
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pizza sauce and mushrooms; set aside. , Cut bread in half lengthwise, then into eight pieces. Spread meat sauce on bread; place on a greased baking sheet. Sprinkle with mozzarella. Bake, uncovered, 10 minutes or until cheese melted and bubbly.
Nutrition Facts : Calories 296 calories, Fat 9g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 764mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.
PEPPERONI LOVER'S FRENCH BREAD PIZZA
An easy no-cook sauce works as a tangy base for pizzas of all kinds. Draining the tomatoes before seasoning ensures the sauce won't create any soggy bottoms, no matter what type of crust you build your pizza on. Use an equal amount of crushed or whole peeled tomatoes instead of diced if that's what you have on hand. Just use your hands to break whole tomatoes up a bit (and drain off any additional liquid). The sauce will keep, tightly covered in the refrigerator, for about 5 days. But feel free to use your favorite jarred marinara in its place. Leftover pizza reheats beautifully in a 350-degree oven until warmed through.
Provided by Dawn Perry
Categories easy, weekday, weeknight, pizza and calzones, appetizer, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the sauce: Heat the oven to 450 degrees with a rack in the middle position. Combine tomatoes, garlic, salt, oregano, olive oil and black pepper in a medium bowl, and stir to combine. Set aside until ready to use.
- Prepare the pizza: Combine the 1/4 cup olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle, but doesn't brown, about 2 to 4 minutes. Remove from heat.
- Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
- Toss together the mozzarella, Parmesan and pepperoni in a medium bowl. Divide tomato sauce between the two bread halves all the way to the edges and top with pepperoni and cheese.
- Return to the oven and bake until melted, about 5 minutes. Increase heat to broil and broil (watch carefully!) until the cheese is bubbly and browned in spots, 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with more Parmesan, red-pepper flakes and oregano, if you like.
BEAUTY AND THE BEAST-INSPIRED FRENCH BREAD PIZZA RECIPE BY TASTY
The Tasty dining room proudly presents a pizza that will have you feeling like the guest of honor. To make this fairytale-inspired pizza, cut a loaf of French bread in half and top it with a French onion soup-inspired sauce, Fontina and Gruyére cheeses, and caramelized onions. Then, shape an edible enchanted rose out of salami and parsley to give this dish the happily-ever-after it deserves.
Provided by Betsy Carter
Categories Dinner
Time 2h55m
Yield 2 french bread pizzas
Number Of Ingredients 15
Steps:
- In a large, heavy-bottomed pot, melt the butter over medium heat. Add the onions and season with the salt. Cook for about 1 hour and 45 minutes, stirring occasionally, until golden brown. Around the last 20 minutes of cooking, the onions will begin to caramelize, so watch carefully to ensure they don't burn. Remove 3 tablespoons of onions from the pot and set aside.
- Add the flour to the pot and stir to coat the remaining onions. Cook until the flour is lightly browned, 1-2 minutes. Increase the heat to medium-high and deglaze with the sherry, scraping the bottom of the pot to release any browned bits.
- Add the beef broth, thyme, bay leaf, and pepper and stir to combine. Simmer for 8-10 minutes, until the broth has reduced by about half. Remove the bay leaf.
- Transfer the soup to a liquid measuring cup or tall, narrow glass and use an immersion blender on medium-high speed to blend until completely smooth, about 1 minute.
- Preheat the oven to 450°F (230°C).
- Set the French bread halves, cut-side up, on a baking sheet and drizzle with the olive oil. Toast in the oven for 5 minutes, until just beginning to brown on the top and sides.
- Remove the French bread from the oven and top each half with the blended onion soup, the Fontina and Gruyère cheeses, and the reserved caramelized onions, dividing evenly.
- Return the pizzas to the oven for 8-10 minutes, until the cheese is melted and bubbling. Turn the broiler on high and broil for 1-2 minutes, until the cheese is golden brown.
- While the pizzas are baking, make the salami roses: Using a glass with a 2-inch-wide opening, layer 12-14 thinly sliced salami rounds around the edge in a circular pattern, overlapping slightly, until the center of the glass is mostly filled but there is still a small opening. Flip the glass over to release the "rose" and repeat with the remaining salami to make another.
- Lay 1 sprig of parsley over each pizza half, then place the roses at the top.
- Cut the pizza into wedges and serve warm.
- Enjoy!
ANTHONY'S FRENCH BREAD PIZZA
My son loves this pizza which is why it is named after him. I let him assemble the toppings on the pizza and then I slide it in the oven to bake until bubbly and hot! I usually make one half for my son, and the other for my husband and I. I used two loaves of bread for my sons birthday party and came out with 24 slices of pizza. The kids raved!
Provided by cervantesbrandi
Categories Cheese
Time 15m
Yield 12 slices
Number Of Ingredients 4
Steps:
- Slice the french bread lengthwise in half.
- Spread the pizza sauce on each half with cut side up.
- Sprinkle the cheese equally between the two halves.
- Layer the pepperoni slices.
- Bake in a preheated oven at 375 degrees for 10 minutes.
Nutrition Facts : Calories 269.8, Fat 14.8, SaturatedFat 6, Cholesterol 40.4, Sodium 839.5, Carbohydrate 22.1, Fiber 1.6, Sugar 1.3, Protein 11.3
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