Round Loaf Pizza Recipes

FRENCH BREAD PIZZAS

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.

15-MINUTE GARLIC BREAD PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C).
• Arrange the frozen garlic toast on the prepared baking sheet.
• Make the pepperoni garlic bread pizza: Top 2 slices of garlic toast with the pizza sauce, mozzarella, and pepperoni.
• Make the veggie lovers garlic bread pizza: Top 2 slices of garlic toast with the pizza sauce, mozzarella, bell pepper, zucchini, mushrooms, and olives.
• Make the bacon jalapeño garlic bread pizza: Top 2 slices of garlic toast with the ranch, mozzarella, crumbled bacon, and pickled jalapeño slices.
• Make the margherita garlic bread pizza: Top 2 slices of garlic toast with the tomato slices and mozzarella.
• Bake for 8-12 minutes, until the bread is crispy and warmed through and the cheese is melted. Garnish the margherita garlic bread pizzas with the basil.
• Enjoy!

PIZZA MEATLOAF

Steps:

• Mix eggs, 3/4 cup pizza sauce, crumbs, parmesan, half the mozzarella, onion, green pepper, salt, oregano, and pepper.
• Add beef; mix well.
• Pat into a greased 8x8 baking pan.
• Bake at 350* for 50 minutes.
• Drain.
• Spread remaining pizza sauce on top, bake another 10 minutes.
• Sprinkle with remaining mozzarella, bake until bubbly.

PIZZA LOAF

Steps:

• In a large bowl, mix egg, pizza sauce, cornflakes, mushrooms, onion, salt and pepper. Add ground beef; mix well. Pat half of the meat mixture into a 9-in. square pan. Sprinkle half of the mozzarella cheese over top. Cover with the remaining meat. Bake at 350° for 50-60 minutes or until no pink remains. Drain. Sprinkle with remaining cheese. Let stand a few minutes until cheese melts. Cut into squares to serve. , CHEDDAR LOAF: Substitute a can of tomato sauce for the pizza sauce and shredded cheddar cheese for mozzarella.

PIZZA IN THE ROUND

Steps:

• Preheat oven to 375.
• Cut top off green pepper, (a v- shaped cutter makes this a nice presentation.) remove stem, discard membrane& seeds.
• Reserve bottom of pepper (to serve pizza sauce in later).
• Chop the top of the pepper to make 1/4 of a cup.
• Chop onion.
• Cook& stir ground beef, green pepper, onion and garlic in skillet over med-high heat until meat is no longer pink.
• Remove from heat& drain.
• Shred mozzarella cheese, combine meat mixture& cheese, 1/4 cup of the pizza sauce, Italian seasoning& salt.
• To assemble the ring: Unroll crescent dough, separate into 16 triangles.
• Arrange triangles in a circle on a round baking/pizza pan, with wide ends of triangles overlapping in the centre& the points of the dough towards the outside.
• (there should be a 5 inch/ 12. 5 cm) diameter in the centre of pan.
• Scoop meat mixture evenly onto widest end of each triangle.
• Bring points of triangles up over meat filling and tuck under the wide ends of the dough at the centre of the ring.
• (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.
• Grate fresh parmesan cheese over top with cheese grater.
• Heat remaining pizza sauce and fill green pepper bottom, place in center of the ring.
• To serve, cut into wedges& serve with the pizza sauce.

FRENCH BREAD PIZZAS

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.

PIZZA MEAT LOAF

Steps:

• In a large bowl, beat eggs. Add 3/4 cup of pizza sauce, cheese, bread crumbs, garlic salt and pepper; mix well. Combine beef and sausage; add to egg mixture and mix well. Press into a 9x5-in. loaf pan. Bake at 350° for 1-1/4 hours. Drain. Spoon remaining pizza sauce over meat loaf; bake 15 minutes longer or until no pink remains. Let stand 10 minutes before slicing.

PIZZA MEATLOAF SURPRISE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine beef, tomatoes, mushrooms, eggs, bread crumbs, pepper, Italian seasoning, and garlic in a large bowl. Set aside a few teaspoons of olives for the topping; add remaining olives to the bowl. Knead with your hands until fully mixed.
• Divide 1/2 of the beef mixture between two 8-1/2x4-1/2-inch metal or glass loaf pans, filling each halfway. Use your fingers to create a canoe shape lengthwise down the middle of each loaf. Place a layer of pepperoni slices down the middle; cover with a layer of mozzarella cheese. Repeat with another layer of pepperoni slices and cheese. Reserve a handful of cheese for the topping.
• Cover the pepperoni and cheese with the remaining beef mixture. Top meatloaves with a sprinkle of cheese and black olives.
• Bake in the preheated oven until beef is no longer pink, about 50 minutes.