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.
FRENCH BREAD PIZZAS- OAMC
Quick and easy. I have the basics for the toppings listed here- add your favorites. Serving size is a guess.
Provided by Munchkin Mama
Categories Lunch/Snacks
Time 45m
Yield 3 loaves, 30 serving(s)
Number Of Ingredients 3
Steps:
- Assemble pizzas by spreading on 1 T. sauce, them top each bread slice with 1/4 cup cheese.
- Wrap each pizza individually in plastic wrap and freeze.
- To serve: Place frozen pizza on a cookie sheet and bake at 350 for about 15 minutes or until cheese is melted.
Nutrition Facts : Calories 354.2, Fat 5.6, SaturatedFat 2.6, Cholesterol 12.1, Sodium 682.4, Carbohydrate 60.2, Fiber 2.9, Sugar 4.1, Protein 15.6
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 PIZZA - OAMC
These are great to keep in the freezer for quick meals. Healthier than pre-frozen french bread pizzas, and because these are baked from frozen, the bread crusts turn out nice and crispy while the inside remains soft (but surprisingly NOT soggy from the sauce, like I was initially afraid of). The sauce is super quick and easy to make and is derived from a recipe I got from my grandma...I used to eat it with a spoon when I was younger. Note that if you use regular table salt, as opposed to kosher, you should decrease the amount. The pizza toppings listed below are what I use, but of course, you can sub any toppings you like.
Provided by Robyns Cookin
Categories < 60 Mins
Time 45m
Yield 8 large servings, 8 serving(s)
Number Of Ingredients 15
Steps:
- PREPARATION DIRECTIONS:.
- Mix together sauce ingredients.
- Spread the sauce evenly over the 8 pieces of bread.
- Distribute pepperoni slices evenly over top of the sauce.
- Sprinkle the bell pepper, onion, and olives on top of pepperoni.
- Finally, sprinkle on the cheeses.
- Wrap each pizza in a double layer of foil, place two pieces each in a gallon-sized ziploc bags, and freeze.
- TO SERVE:.
- Preheat oven to 400 degrees F.
- Unwrap desired number of pieces; place pizzas on a cookie sheet (I flatten one of the layers of foil and use it as a liner for the cookie sheet).
- Bake for 25-30 minutes.
Nutrition Facts : Calories 320.9, Fat 16.3, SaturatedFat 8.3, Cholesterol 69.4, Sodium 1772.5, Carbohydrate 14.4, Fiber 3, Sugar 6.8, Protein 30.7
MUSHROOM-GOUDA FRENCH BREAD PIZZAS
This can be a snack, appetizer or lunch. I used simple white mushrooms, regular Gouda cheese and jarred marinara sauce, but you can get creative with this. The combination of the Gouda with the mushrooms created such a delicious difference over the usual mozzarella cheese.
Provided by VickyJ
Categories Lunch/Snacks
Time 35m
Yield 2-4 french bread pizzas, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Open french rolls and lay out on sheet pan with insides facing up.
- Smooth marinara/pizza sauce on each roll surface evenly.
- Alternate a few mushrooms, with some shaved cheese, mushrooms, shaved cheese and then a little sprinkle of basil.
- Bake for 20-25 min or just until cheese is melted and browned in a few spots -- ovens vary.
- Slice into smaller pieces for an appetizer or snack. Serve with a tossed salad or fruit for a great lunch!
Nutrition Facts : Calories 169.1, Fat 3.5, SaturatedFat 0.8, Cholesterol 1.3, Sodium 457.9, Carbohydrate 29.1, Fiber 3.2, Sugar 6.5, Protein 5.5
FRESH VEGGIE FRENCH BREAD PIZZAS
This is a great lunch or lite dinner with a salad. You can be flexible with the types of veggies you use, but these are my favorites.
Provided by VickyJ
Categories Lunch/Snacks
Time 20m
Yield 2 french bread pizzas, 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Line baking sheet with foil, and treat with nonstick cooking spray.
- Scoop out a little of the middle out of each roll half.
- Place halves on baking sheet.
- Spoon dressing over each half and spread evenly.
- Layer veggies (or mix together) over dressing. (If using diced tomato, I like adding that first, then the other veggies, on top of the dressing--it's up to you).
- Sprinkle basil and garlic powder atop vegetables.
- Pop in the oven, and bake for 10 minutes until cheese melts or is crispy -- ovens vary.
Nutrition Facts : Calories 634.5, Fat 47.1, SaturatedFat 13.9, Cholesterol 52.4, Sodium 1361.7, Carbohydrate 36.4, Fiber 4.3, Sugar 7.9, Protein 18
FROZEN PERSONAL PIZZAS - OAMC
This is my stock recipe for my personal pan sized pizzas which are about 6-7 inches in diameter. Each batch of dough makes 4 pizzas. The crust on these is crunchy, we don't like the thick pan style pizza here. Also, the thicker crusts don't bake up as well because the centers just don't heat as fast due to density. I make these 3 styles, Cheese, Pepperoni and 3 meat (pepperoni, Italian sausage and bacon crumbles which I buy at Sam's Club prepackaged). I think you'll like these, I get tons of orders for them. OH BUY SOME 8" CARDBOARD CAKE ROUNDS (available at most craft stores, and Walmart in the craft dept.) The pizzas need a hard surface to freeze on. So much better than store bought, you'll never go back.
Provided by ColoradoCookin
Categories < 30 Mins
Time 25m
Yield 4 pizzas, 8 serving(s)
Number Of Ingredients 15
Steps:
- Dissolve yeast and sugar in hot water, set aside and let sit for 8 minutes.
- In a large bowl mix flour and salt.
- Pour yeast mixture over flour mixture and mix well with a heavy wooden spoon.
- Turn out onto a floured surface, knead being careful to not add too much additional flour.
- After the dough starts to really pull together work in enough olive oil to get a good elastic dough that is easy to work.
- Work in the garlic, herbs and red pepper.
- Knead for about 2 minutes more.
- Divide into four equal parts, using a rolling pin to roll out into 6-7" circles, leave an edge or a crust around the edges so your toppings won't slide off.
- Sprinkle a pizza pan with cornmeal, place 2 pizza dough rounds on the pan and bake at 500 degrees for 5 minutes.
- Repeat with other 2 rounds.
- Allow to cool on the counter, for about 10 minutes.
- Top with pizza sauce and cheese. Ending with the herbs and pepper on the very top.
- Place on cardboard rounds and wrap tightly with plastic wrap.
- To bake after freezing, bake at 400 degrees for 12-15 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 358.9, Fat 8.8, SaturatedFat 4.3, Cholesterol 25.1, Sodium 654.5, Carbohydrate 54.1, Fiber 4.3, Sugar 2.5, Protein 15.2
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