PIZZA ON FRENCH BREAD RECIPES

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FRENCH BREAD PIZZA RECIPE: HOW TO MAKE IT



French Bread Pizza Recipe: How to Make It image

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

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 5

1/2 pound ground beef
1 can (15 ounces) pizza sauce
8 ounces canned sliced mushrooms, drained
1 loaf (1 pound) French bread
2 cups shredded part-skim mozzarella cheese

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, FatContent 9g fat (4g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 764mg sodium, CarbohydrateContent 35g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 18g protein.

PESTO AND MOZZARELLA FRENCH BREAD PIZZA RECIPE - NYT COOKING



Pesto and Mozzarella French Bread Pizza Recipe - NYT Cooking image

Basil is the classic choice for this alternative to red sauce, but blend in any tender, flavorful herbs or greens like parsley, spinach, or arugula depending on what you have around. This pesto recipe doubles easily and freezes well, too: Transfer the finished pesto to an ice cube tray and freeze until firm. Pop the frozen pesto into a resealable bag, and keep it in the freezer for up to three months. Defrost whenever a pasta or pizza craving calls, though you can certainly use store-bought pesto to make things even easier. Fresh mozzarella creates excellent cheese pulls, but feel free to play around with other soft cheeses: A crumbling of feta or goat cheese would make delicious variations.

Provided by Dawn Perry

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

4 cups lightly packed basil leaves or other tender herbs or greens such as parsley, arugula, baby spinach, or a combination
1 garlic clove
1/4 cup pine nuts or almonds
1/3 cup olive oil
1/4 cup grated Parmesan
1/2 teaspoon kosher salt (Diamond Crystal)
1/4 cup olive oil
2 garlic cloves, grated
1 loaf soft French bread, split lengthwise, insides mostly dug out
8 ounces mozzarella, low-moisture and part-skim, or fresh (drained and patted dry, if necessary) thinly sliced
Red-pepper flakes, dried oregano or grated Parmesan, or a combination, for serving

Steps:

  • Make the pesto: Heat the oven to 450 degrees with a rack in the middle position. Combine basil, 1 garlic clove and pine nuts in a food processor, and pulse until finely chopped. With the machine running, stream in the olive oil. Scrape down the sides of the bowl, add Parmesan and salt, and pulse to combine.
  • Prepare the pizza: Combine the 1/4 cup olive oil and grated garlic in a small pot over medium. Cook, swirling occasionally, until the garlic starts to sizzle (but doesn’t begin to brown), 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.
  • Spread the pesto over the two halves all the way to the edges and top with the cheese. Return to the oven and bake until the cheese is evenly 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. Top with red-pepper flakes, oregano and more Parmesan, if you like.

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