SUPER STUFFED FRENCH BREAD PIZZA RUSTICA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
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!
SUPER-STUFFED FRENCH BREAD PIZZA RUSTICA
Make and share this Super-Stuffed French Bread Pizza Rustica recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 42m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1288.3, Fat 71, SaturatedFat 36.6, Cholesterol 203.3, Sodium 3138.8, Carbohydrate 77.2, Fiber 6.7, Sugar 4.2, Protein 85
FRENCH BREAD PIZZA RUSTICA
This is a Rachael Ray recipe I modified quite a bit to suit our tastes, so feel free to play with it to suit yours. So good, I crave it if we don't have it twice a month. I serve it with homemade pizza sauce.
Provided by kitchenslave03
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 911.8, Fat 39.9, SaturatedFat 21.3, Cholesterol 144.6, Sodium 2569.1, Carbohydrate 78.1, Fiber 7.7, Sugar 7.5, Protein 60.4
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.
PIZZA RUSTICA
Italian pizza with sausage and mixed cheeses.
Provided by Diane Felico
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Drain.
- Mix Parmesan cheese, mozzarella cheese, ricotta cheese, and eggs together in a bowl. Stir in sausage, prosciutto, and parsley.
- Roll 1 pie crust into an 11-inch circle on a lightly floured work surface. Transfer to a pie plate, leaving a 1/2-inch overhang. Pierce crust all over with a fork. Spread cheese and sausage mixture over crust. Roll second pie crust into a 12-inch circle; place on top. Seal and flute edges. Cut several slits in the top crust to permit steam to escape.
- Bake in the preheated oven until center is set and crust is browned, about 1 hour.
Nutrition Facts : Calories 720.1 calories, Carbohydrate 25.1 g, Cholesterol 187.1 mg, Fat 49.5 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 21.3 g, Sodium 1872.5 mg, Sugar 1.4 g
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.
CHEF JOHN'S PIZZA RUSTICA
Some people describe pizza rustica as an Italian meat-filled quiche, but I think this traditional Easter recipe is way closer to a savory cheesecake filled with a massive amount of goodness. The light, flaky crust holds together an embarrassment of riches--sausage, smoked ham, salami, and pepperoni, plus ricotta, mozzarella, and Pecorino Romano cheeses. It's definitely not like pizza! Note: To be sure you have enough dough for the crust, you might want to double the dough recipe!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h30m
Yield 8
Number Of Ingredients 18
Steps:
- Combine flour, salt, butter, and olive oil for the crust in a large bowl. Blend butter into the flour with a pastry cutter until it resembles coarse crumbs. Make a well in the center of the flour-butter mixture, pour egg into the well, and mix with a fork until egg is mixed in, about 1 minute. Add cold water and mix briefly with a fork. Switch to mixing with your hands and press mixture into a ball. If it seems dry, sprinkle in some more water, 1 teaspoon at a time, until dough comes together.
- Transfer dough to a work surface and press into a disc. Wrap in plastic wrap and place in the refrigerator to rest for at least 1 hour.
- While the dough is resting, combine drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni for the filling. Mix thoroughly until extremely well combined; don't worry about overmixing. Cover and place in the refrigerator until ready to use.
- Preheat the oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust with flour.
- Place dough on a lightly floured surface. Cut off 1/3 of the dough and set aside for the top crust. Roll out the remaining dough for the bottom crust, using only as much flour as needed, into a 15-inch circle, about 1/8 inch thick. Roll the dough onto the rolling pin and transfer to the prepared pan. Tuck the dough into the bottom and up the sides of the pan, being careful not to stretch it. Remove any excess dough, dampen it with water, and use it to fill in where needed.
- Transfer filling into the pan, press firmly into the edges to ensure there are no air pockets, and smooth out the top.
- Roll remaining dough into a circle that's slightly wider than the pan. Roll dough onto the rolling pin and transfer to the pan. Position the top crust properly and press to seal it with the side edges.
- Mix egg and water for egg wash together in a small bowl.
- Brush egg wash on top of dough to moisten entire surface. Trim off excess dough if desired. Fold the side dough down from the pan edges onto the top crust and crimp edges with your fingertips until fully sealed. Brush once more with egg wash.
- Place in the center of the preheated oven, and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until top crust is a beautiful golden brown, about 1 hour 15 minutes.
- Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.
Nutrition Facts : Calories 766.8 calories, Carbohydrate 35.9 g, Cholesterol 332.2 mg, Fat 50.8 g, Fiber 1.1 g, Protein 40.1 g, SaturatedFat 23.1 g, Sodium 1816.7 mg, Sugar 1.3 g
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