French Bread Pizza Rustica Recipes

FRENCH BREAD PIZZA RUSTICA

Steps:

• Preheat oven to 425°F.
• Split bread lengthwise and hollow it out. Cut in half across to make 4 shells.
• Brown sausage in a skillet over medium-high, breaking up large pieces with a spoon.
• Add bell pepper, onion, and garlic; cook 3-5 minutes. Add spinach. Remove from heat and season to taste with salt and pepper.
• Transfer mixture to a bowl. Add ricotta and parmesan and combine well. Fill bread shells and top with mounded mozzarella and provolone.
• Bake in hot oven until cheese melts and bubbles and bread is super crisp, about 10-12 minutes.
• Top with oregano and crushed red pepper and serve with marinara.

PIZZA RUSTICA

Steps:

• Preheat oven to 375 degrees. In a food processor combine the flour, sugar, salt, 1/4 teaspoon black pepper, 3 egg yolks, cold water and butter and process until a ball of dough has been formed. Remove the dough and, on a floured work surface, knead the dough for 5 minutes. Wrap the ball of dough with plastic and refrigerate. In a bowl combine the ricotta, 3 remaining egg yolks, 1 teaspoon black pepper, prosciutto, salami, mozzarella and romano cheese into a batter. Refrigerate while you prepare the pastry shell. Remove the dough from the refrigerator and cut one third of the dough off to be used as the top crust. With the remaining larger piece, flour a work surface, place this larger piece of dough on the work board and begin to roll the dough to approximately a 12-inch wide circle. Brush the inside of the springform pan with olive oil and transfer the rolled out circle of dough to the pan. Using your finger tips, press the dough evenly into the bottom of the pan, making sure that the dough has a flat bottom and the edge is tucked into the seam of the pan. Pull the dough up the side of the pan to the top edge and the dough should just rise to the top of the pan. Pour the cheese and meat filling into the prepared dough and shake the pan to distribute the filling evenly. Roll the remaining smaller piece of dough to a 10-inch circle and place this on top of the pan. Pinch the edges of the two pieces of dough together to seal the edge completely. Cut a cross into the top crust so that steam may escape during baking and place into the preheated oven, on a cookie sheet, in the center of the oven, and bake for 45 to 55 minutes. The top should be well browned when thoroughly baked. Remove from the oven, allow to cool for 10 minutes, run a sharp knife around the edge to loosen the crust from the pan, and open the springform pan. continue to cool completely before serving at room temperature.;

FRENCH BREAD PIZZA

Steps:

• Heat oven to 450 degrees F.
• Slice bread horizontally in half.
• Spray each cut side with canola oil.
• Place bread cut side up on cookie sheet.
• Bake for 5-8 minutes or until lightly browned.
• When it cools enough to handle, but still warm, spread cream cheese evenly over bread.
• Add sliced cherry tomatoes and chicken.
• Season with salt and pepper.
• Sprinkle with 1/3 cup of the cheese.
• Add the pineapple, peppers, garlic and onions.
• Sprinkle top with remaining cheese.
• Bake for 12-15 minutes or until cheese is melted and bread is heated through.
• NOTE: If you don't like your vegetables crisp, you can microwave them for about 60 seconds to soften them before adding to the pizza.

SUPER-STUFFED FRENCH BREAD PIZZA RUSTICA

Steps:

• Preheat oven to 425°; defrost spinach in the microwave, 6 minutes on high; wring spinach dry in a clean kitchen towel.
• Split bread lengthwise and hollow it out; cut in half crosswise, making 4 shells for pizzas.
• Heat a skillet over med-high heat; add in olive oil, then the sausage; brown and crumble sausage using a wooden spoon.
• Add in bell pepper, onions, and garlic; cook 3-5 minutes, then add in the spinach.
• Remove pan from heat; season with salt and pepper; transfer mixture to a bowl.
• Mix the sausage mixture with the ricotta, parmesan, sopressata, and pepperoni.
• Fill pizzas with the mixture; top with mounded mozzarella and provolone cheese.
• Place pizzas on a cookie sheet and bake 10-12 minutes until cheese melts and bubbles and bread is super crisp.
• Top pizzas with oregano and hot pepper flakes; serve immediately.

ITALIAN DELI STYLE FRENCH BREAD PIZZA

Steps:

• Preheat the oven to 450 degrees F.
• Place the bread halves on a sheet tray. Drizzle the olive oil on each half of the bread, then spread on the marinara sauce evenly. Layer on the sopressata and hard salami by folding and overlapping the slices. Top with the Parmesan and smoked mozzarella.
• Bake until the cheese is bubbling and the meat is very hot, 8 to 10 minutes. (Finish under the broiler if desired.)
• Immediately distribute the olives and peppers evenly. Grate the ricotta salata over the top, then sprinkle on the Pecorino-Romano.
• Sprinkle the chile flakes on top, and top with the fresh basil and a drizzle of olive oil. Cut each half into 8 slices. Serve immediately.

SUPER STUFFED FRENCH BREAD PIZZA RUSTICA

Steps:

• Preheat oven to 425 degrees F.
• Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.
• Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.
• Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!