French Bread Pizzas
This recipe offers a versatile approach to French Bread Pizzas, presenting multiple delicious topping combinations from classic pepperoni to unique Greek salad and savory hamburger variations. Utilizing a two-stage baking process, it ensures a perfectly crispy bread base and deliciously melted, bubbly cheese, making it an easy and quick solution for a satisfying meal adaptable to diverse preferences.
Equipment
- 2 Large Baking Sheets For accommodating multiple pizza halves and varieties.
- 1 skillet Required for browning ground beef for hamburger varieties.
- 1 Chef's knife Essential for chopping toppings and cleanly slicing finished pizzas.
- 1 Cutting Board For safe and efficient preparation of all fresh ingredients.
- 1 Medium Mixing Bowl For preparing the fresh Greek salad topping.
Ingredients
Main
- 6 deli rolls or small baguettes halved
- One 24-ounce jar marinara sauce
- 1 jar prepared pesto optional
- Five 8-ounce packages fresh mozzarella sliced
- 5 ounces Canadian bacon slices halved
- 8 ounces canned pineapple chunks
- 5 tablespoons olive oil
- Salt and freshly ground black pepper
- One 12-ounce jar Kalamata olives chopped
- 8 ounces crumbled feta
- 4 ripe tomatoes diced rough
- 1/2 English cucumber seeded and diced
- 1/2 bunch fresh parsley chopped
- 1 cup sliced pepperoni
- 6 to 7 jalapenos sliced
- Sliced Roma tomatoes for topping
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1/2 bunch fresh basil
- Olive oil for sauteing
- 1 pound ground beef
- 1 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 8 ounces grated Cheddar
- 1 pound browned ground beef
- Chopped romaine lettuce for topping
- Diced tomatoes for topping
Instructions
- 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.
Notes
For optimal results, select fresh, quality deli rolls or baguettes; their texture significantly impacts the final pizza's crust. The two-stage baking method—starting on the lowest rack at 375°F and finishing on the highest at 425°F—is crucial for achieving a perfectly melted, bubbly cheese top and a crispy, golden bread base without over-browning. Be mindful not to overload the French bread with excessive toppings, as this can lead to a soggy crust. For varieties like the Greek salad and tomato basil, incorporate fresh herbs and vegetables *after* baking to preserve their vibrant flavor, texture, and color.