NIçOISE FRENCH BREAD PIZZA
Dinner ready in just 40 minutes! Enjoy this French-style bread pizza topped with roasted vegetables, eggs, olives and cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 450°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Spread tomatoes, bell pepper and onion on foil. Brush both sides of vegetables with about half of the dressing. Bake uncovered 12 to 15 minutes or until onion is crisp-tender.
- Reduce oven temperature to 375°. Remove vegetables and foil from pan. Place bread halves, cut sides up, in pan. Brush with remaining dressing. Top evenly with roasted vegetables, eggs, olives and cheese.
- Bake 8 to 10 minutes or until cheese is melted. Cut into 2-inch slices.
Nutrition Facts : Calories 320, Carbohydrate 34 g, Cholesterol 85 mg, Fiber 3 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 620 mg
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.
NIçOISE-STYLE PIZZA
Use ciabatta bread mix to make this easy pizza dough, then top with red pesto, green beans, melted brie, tangy anchovies and olives
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 33m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put a large baking sheet, about 38 x 28cm, in the oven to heat up. Make up the bread mix following pack instructions. Roll out the dough on a large sheet of baking parchment to a rough rectangle of about 35 x 25cm.
- Spread the pesto over the dough, then scatter on the red onions. In a chevron pattern, arrange the beans and cheese over the top. Add the anchovies along the middle and dot with the olives. Put the pizza, on the baking parchment, onto the hot baking sheet. Turn the oven down to 200C/180C fan/gas 6 and bake for 15-18 mins. Scatter with basil leaves just before serving.
Nutrition Facts : Calories 467 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 3 milligram of sodium
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.
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