BREAKFAST FRENCH BREAD PIZZA
We took a classic French bread pizza and transformed it into a hearty breakfast fit for any day of the week. Crispy bacon, scrambled eggs, lots of melty cheese and a few dashes of hot sauce make this dish both satisfying and fun!
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Cut each piece of bread in half crosswise, then place cut-side-up on a rimmed baking sheet. Brush with the olive oil and season with a pinch each of salt and pepper. Broil until lightly toasted and browned at the edges, about 2 minutes.
- Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crispy, turning as needed, 6 to 8 minutes. Remove to a paper towel-lined plate to drain; discard any bacon fat in the skillet.
- Whisk the eggs, half the scallions, 1/4 teaspoon salt and several grinds of pepper in a large bowl, then add to the warm skillet. Cook, stirring with a heatproof silicone spatula, until the eggs are just set and form large, soft curds, 2 to 3 minutes. Remove from the heat.
- Spread the spicy mayonnaise evenly on top of the toasted bread, then sprinkle with about half of the Cheddar. Place 2 pieces of bacon on each pizza. Dividing evenly, top with the scrambled eggs and then the remaining cheese. Return to the broiler and cook until all the cheese has melted, about 1 minute. Top each pizza with the remaining scallion and serve with a few dashes of hot sauce.
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 PIZZAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 21
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.
MUSHROOM LOVERS' FRENCH BREAD PIZZAS
Mushrooms are beefy and delicious. This is a great quick supper for meat-free-ers and meat eaters alike because it is so hearty. To round out the meal, serve a simple green salad dressed with Dijon dressing or sliced apples or pears.
Yield makes 4 12-inch French bread pizzas
Number Of Ingredients 13
Steps:
- Preheat the broiler.
- Wipe the mushrooms clean with a damp towel and slice them. Heat the EVOO and butter in a deep skillet over medium heat. When the butter melts into the oil, add the bay leaf, garlic, and sliced mushrooms. Cook until the mushrooms are dark and tender, 12 to 15 minutes. Season the mushrooms with salt and pepper and add the wine, stirring the skillet with a wooden spoon to deglaze. Shake the pan and add the Worcestershire and thyme. Turn off the heat.
- Split the loaf first lengthwise and then across. Pull out and discard a bit of the soft insides. Toast the bread lightly under the broiler then fill each section of bread evenly with mushrooms. Top liberally with the cheese. Return the bread sections to the broiler until the cheese browns and bubbles then remove the pizzas from the oven and serve.
PEPPERONI LOVER'S FRENCH BREAD PIZZA
An easy no-cook sauce works as a tangy base for pizzas of all kinds. Draining the tomatoes before seasoning ensures the sauce won't create any soggy bottoms, no matter what type of crust you build your pizza on. Use an equal amount of crushed or whole peeled tomatoes instead of diced if that's what you have on hand. Just use your hands to break whole tomatoes up a bit (and drain off any additional liquid). The sauce will keep, tightly covered in the refrigerator, for about 5 days. But feel free to use your favorite jarred marinara in its place. Leftover pizza reheats beautifully in a 350-degree oven until warmed through.
Provided by Dawn Perry
Categories easy, weekday, weeknight, pizza and calzones, appetizer, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the sauce: Heat the oven to 450 degrees with a rack in the middle position. Combine tomatoes, garlic, salt, oregano, olive oil and black pepper in a medium bowl, and stir to combine. Set aside until ready to use.
- Prepare the pizza: Combine the 1/4 cup olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle, but doesn't brown, about 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.
- Toss together the mozzarella, Parmesan and pepperoni in a medium bowl. Divide tomato sauce between the two bread halves all the way to the edges and top with pepperoni and cheese.
- Return to the oven and bake until 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. Serve topped with more Parmesan, red-pepper flakes and oregano, if you like.
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