French Style Pizza Recipes

FRENCH BREAD PIZZA

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.

FRENCH STYLE PIZZA RECIPE

Steps:

• Saute garlic and onion in oil until onion is transparent and set aside. Cut tomatoes into chunks and combine with olives, parsley, basil, and peppercorn and set aside.
• Top dough crust with onions, tomato mixture, and goat cheese. Drain anchovies (reserving oil) and add to pizza. Drizzle with anchovy oil. Bake in preheated 500° F oven on pizza stone for 8-10 minutes or until crust is golden brown. Remove from oven and cool on a wire rack for 2-3 minutes before cutting into wedges and serving.

PISSALADIèRE (FRENCH PIZZA)

Steps:

• Preheat your oven and a pizza stone to 500°F (or up to 550°F if your oven can go higher.)
• While the oven preheats, gently heat the olive oil in a heavy-bottomed skillet. Add the onions, thyme, bay leaf, garlic, salt and pepper, stirring to evenly coat with oil, and cook gently over medium low to low heat (lowering if necessary to prevent over-browning) for about 20 minutes, until the onions are softened and just lightly browning around the edges. Do not caramelize the onions completely or they will scorch in the oven giving a burned taste to the final product. Remove the bay leaf from the caramelized onions.
• Dust your work surface with flour and gently stretch your pizza dough into a circle. Use a floured rolling pin to stretch the dough out until it is about 1/8-inch thick. Generously cover a pizza peel with semolina or cornmeal.
• Spread the onion mixture (including the oil) to within 1/4-inch of the edges of the crust. Arrange the anchovies and olive halves over the top of the onions. If you're using the red bell pepper strips, arrange those artfully among the anchovies. Give the peel a gentle shake to be sure the dough isn't sticking. If it is, carefully lift that area and sprinkle more semolina or cornmeal underneath to fix it.
• Slide the dressed dough onto the hot stone and bake for between 8 and 15 minutes, depending on the heat of your oven, or until it is evenly browned and crisp underneath. Use the peel to transfer the Pissaladière to a cutting board.
• Cool for five minutes, cut into wedges and serve warm or at room temperature.

PIZZA CRUST ( FRENCH-STYLE)

Steps:

• Add sugar to water. Dissolve yeast in water.
• Add 4 cups flour and salt.
• Beat well with wooden spoon.
• Add the rest of the flour one cup at a time.
• When dough starts to pull away from the side of the bowl, turn out on floured board and knead until smooth.
• Place dough in a bowl that has been oiled w/ olive oil.
• Cover and let rise until doubled in bulk.
• Cut into two portions and let rest for 15 minutes.
• Pat or roll out in pans.
• I use 15 1/2 by 10 1/2 jelly roll pans.
• Sprinkle edges of crust with cornmeal if you like.
• Spread with your favorite sauce, cheeses and topping.
• Most pizza is cooked on high heat 500°F+ for 15-20 minutes until cheese in the middle is bubbly and the bottom of the crust is browned.
• A hint-- Pizza cooks from the outside in so don't overload the middle of the pizza too much-- and have the cheese,sauce and toppings go right to the edge.