Bread Pizza Recipes

Steps:

• Combine tomatoes, basil, garlic, pepper and salt. Reserve.
• FOR THE CRUST: Combine flours with cornmeal, sugar, rosemary, salt, baking powder and baking soda. Stir together well. Combine yogurt with oil. Pour over dry ingredients and knead dough lightly into ball. Brush 15 x 10-inch baking dish lightly with oil. Press dough evenly into pan.
• Sprinkle half of mozzarella over dough. Drain tomato mixture and spread over cheese. Sprinkle with remaining mozzarella and Parmesan.
• Bake in preheated 400°F oven for 20 to 25 minutes, or until pizza is puffed and cheese is lightly browned. Cut into squares.
• Makes 8 servings.
• Bonnie Stern Simply HeartSmart Cooking.

Steps:

• Preheat your oven to 170 C, 325 F or Gas mark 3 degrees.
• In a bowl take mozzarella and cheddar grated cheese mix together with spoon.
• Take a bread piece. Spread ketchup, add shredded chicken than add grated cheeses and spread on it properly.
• At the end take Capsicum, Olive and Jalapeno place on top.
• Put the bread pizza in the baking tray. And place in the Preheated oven. Bake for 10-15 minutes.
• When you see the Pizza is ready than take it out from oven and enjoy.

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.

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.

Steps:

• For the beef: In a large skillet, heat the oil over medium-high heat. Add the beef, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the beef and reserve. Lower the heat to medium and saute the onions in the beef juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant, about 1 minute. Season to taste with salt and pepper. Add the tomato paste and cook until caramelized, 2 to 3 minutes. Deglaze with the red wine and scrape up any bits that have adhered to the pan. Add the beef back in, stir and set aside.
• For the pizza: Preheat the oven to broil with the rack on the lowest position or heat a grill with one side on high and one side off for indirect heat. Scoop out some of the bread to create a well for the toppings. Brush all sides of the bread with olive oil. Top evenly with the beef mixture, then the mozzarella and feta, then top with the olives. Put on a baking sheet in the oven or place on the grill and cook until golden and bubbly, 5 to 8 minutes. Top with the Pickled Red Onions and fresh mint. Slice and serve.
• Put the vinegar, sugar, salt and 1/2 cup water in a small pot and bring to a simmer. Add the onions and take off the heat immediately. Let cool and keep in an airtight container in the fridge for up to 2 weeks.

Steps:

• Preheat the oven to 375 degrees F with one rack positioned at the bottom of the oven and another at the top.
• Cook the sausage in a medium skillet over medium-high heat, breaking up any clumps with a wooden spoon, until some of the fat has rendered and the sausage is brown, 6 to 8 minutes. Add the onions and cook, stirring occasionally, until slightly softened, about 2 minutes.
• Meanwhile, add the pizza sauce, garlic and thyme to a small saucepan. Heat over medium heat to let the flavors infuse while the sausage and onions cook.
• Line a rimmed baking sheet with parchment and arrange the bread on top, cut-side up. Spread the tops evenly with the pizza sauce, then sprinkle with the mozzarella. Divide the sausage mixture among the bread pieces, then top off with the green and red bell peppers and Parmesan.
• Bake on the bottom rack of the oven until the bread is crisp and the cheese is melted, about 10 minutes. Increase the oven temperature to 450 degrees F and move the baking sheet to the top rack. Continue to bake until the cheese is bubbling and the peppers are browned in spots, about 7 minutes.
• Serve immediately with crushed red pepper flakes and granulated garlic on the side.

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.

Steps:

• Heat oven to 400ºF.
• Brown meat with onions in large skillet. Meanwhile, cut bread crosswise in half, then cut each piece lengthwise in half. Place, cut-sides up, on foil-covered baking sheet.
• Add tomato sauce and oregano to meat; mix well. Simmer 5 min., stirring occasionally. Spread onto bread slices; top with cheese and bacon.
• Bake 12 min. or until cheese is melted. Cut in half.

Steps:

• Preheat the oven to 450°F (230°C).
• Arrange the frozen garlic toast on the prepared baking sheet.
• Make the pepperoni garlic bread pizza: Top 2 slices of garlic toast with the pizza sauce, mozzarella, and pepperoni.
• Make the veggie lovers garlic bread pizza: Top 2 slices of garlic toast with the pizza sauce, mozzarella, bell pepper, zucchini, mushrooms, and olives.
• Make the bacon jalapeño garlic bread pizza: Top 2 slices of garlic toast with the ranch, mozzarella, crumbled bacon, and pickled jalapeño slices.
• Make the margherita garlic bread pizza: Top 2 slices of garlic toast with the tomato slices and mozzarella.
• Bake for 8-12 minutes, until the bread is crispy and warmed through and the cheese is melted. Garnish the margherita garlic bread pizzas with the basil.
• Enjoy!

Steps:

• Preheat oven to 350°. In a large microwave-safe bowl, combine first four ingredients; microwave, covered, on high for 30 seconds. Cool slightly., Cut each biscuit into four pieces; add to oil mixture and toss to coat. Add cheeses and pepperoni; toss to combine. In a heavy 10-in. fluted tube pan coated with cooking spray, layer half of the biscuit mixture; drizzle with 1/4 cup marinara sauce. Repeat layers., Bake about 40 minutes or until golden brown. Cool in pan 10 minutes., Run a knife around sides and center tube of pan. Invert onto a serving plate. Serve with additional sauce.

Steps:

• MEASURE all ingredients except cornmeal into bread pan in order listed; Select dough setting.
• REMOVE dough to lightly floured surface and cover with plastic wrap; Let rise in a warm place for 30 minutes.
• SPRINKLE cornmeal on large 16 inch pizza pan or on a pizza stone and press dough into pizza shape; Cover with a towel and let rise for another 30 minutes.
• SPREAD with desired sauce, seasonings and toppings.
• BAKE at 425F for 20-30 minutes; I like to partially bake the pizza on a pan for about 8 minutes and then transfer it to a hot pizza stone sprinkled with the cornmeal for the remainder of the cooking time.
• I find by baking it initially on the pan it is easier to transfer to a pizza stone thus maintaining its large size.

Steps:

• Heat oven to 450 degrees F.
• Slice bread horizontally in half.
• Spray each cut side with canola oil.
• Place bread cut side up on cookie sheet.
• Bake for 5-8 minutes or until lightly browned.
• When it cools enough to handle, but still warm, spread cream cheese evenly over bread.
• Add sliced cherry tomatoes and chicken.
• Season with salt and pepper.
• Sprinkle with 1/3 cup of the cheese.
• Add the pineapple, peppers, garlic and onions.
• Sprinkle top with remaining cheese.
• Bake for 12-15 minutes or until cheese is melted and bread is heated through.
• NOTE: If you don't like your vegetables crisp, you can microwave them for about 60 seconds to soften them before adding to the pizza.

Steps:

• Preheat your oven to 200C/400F/Gas 7.
• Place the naan on a baking tray.
• Spread the pesto all over the naan.
• Scatter the tomatoes, olives and cheese over the top.
• Sprinkle with oregano on black pepper.
• Place in the oven and bake for 7-9 minutes until the cheese is bubbling.
• Enjoy.

Steps:

• Brush on a little olive oil on the pita.
• Spread sauce on top of the pita.
• Sprinkle on the shredded cheese.
• Sprinkle on pinches of desired herbs and spices, and add any toppings you'd like.
• Place on baking sheet, bake for 5-7 minutes at 400°, or until cheese is melted (times may vary).
• Slice with pizza cutter and enjoy!

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.

Steps:

• Preheat griddle over medium-low heat. Add garlic toast; cook until lightly browned, 3-4 minutes per side., Spoon 1 tablespoon sauce over each of 4 pieces of toast. Top with cheese, pepperoni, salami and remaining toast. Cook until crisp and cheese is melted, 3-5 minutes, turning as necessary. If desired, serve with additional sauce.

Steps:

• Position rack in top third of oven and preheat to 425°F. Place bread, cut side up, on a rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
• Spread tomato sauce on cut sides of bread. Top with mozzarella, pepperoni, and red-pepper flakes, if using.
• Bake until cheese is melted and golden brown, about 10 minutes. Top with basil.

Steps:

• Sprinkle cornmeal on bottom of a greased 8-in. square baking pan. Cut each biscuit into quarters; toss with pizza sauce. Place in dish; sprinkle with cheese. Bake at 400° for 14 minutes or until golden brown.