French Bread Pizzas
Total: 16 min
Active: 16 min
Yield: 6 to 8 servings
Pizza Base:
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
Canadian Bacon and Pineapple Pizzas:
5 ounces Canadian bacon slices, halved
8 ounces canned pineapple chunks
Greek Salad Pizzas:
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
Pepperoni and Jalapeno Pizzas:
1 cup sliced pepperoni
6 to 7 jalapenos, sliced
Tomato Basil Pizzas:
Sliced Roma tomatoes, for topping
2 tablespoons olive oil
Salt and freshly ground black pepper
1/2 bunch fresh basil
Hamburger Pizzas:
Olive oil, for sauteing
1 pound ground beef
1 teaspoon red pepper flakes
Salt and freshly ground black pepper
Hamburger Taco Pizzas:
8 ounces grated Cheddar
1 pound browned ground beef
Chopped romaine lettuce, for topping
Diced tomatoes, for topping
Here's a fun and customizable recipe for mini French bread pizzas. Start by preheating your oven to 375°F. Arrange the rolls cut-side up on a large baking sheet and spread marinara sauce or pesto on each half. Add a layer of mozzarella cheese, then top with your favorite ingredients, such as Canadian bacon and pineapple, Greek salad toppings, pepperoni and jalapenos, tomato slices with basil, or seasoned ground beef.
Bake the pizzas on the lowest rack for 8-10 minutes. Then, increase the oven temperature to 425°F and move the baking sheet to the highest rack until the cheese is bubbly and golden. Remove from the oven, cut each pizza in half, and serve immediately.
For specific variations, you can top the pizzas with Canadian bacon and pineapple, skip the sauce for a Greek salad version, add pepperoni and jalapenos, use pesto with tomato slices and basil, or cook ground beef with spices and use it as a topping. For a taco twist, add Cheddar and ground beef, then finish with lettuce and tomatoes.
Active: 16 min
Yield: 6 to 8 servings
Pizza Base:
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
Canadian Bacon and Pineapple Pizzas:
5 ounces Canadian bacon slices, halved
8 ounces canned pineapple chunks
Greek Salad Pizzas:
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
Pepperoni and Jalapeno Pizzas:
1 cup sliced pepperoni
6 to 7 jalapenos, sliced
Tomato Basil Pizzas:
Sliced Roma tomatoes, for topping
2 tablespoons olive oil
Salt and freshly ground black pepper
1/2 bunch fresh basil
Hamburger Pizzas:
Olive oil, for sauteing
1 pound ground beef
1 teaspoon red pepper flakes
Salt and freshly ground black pepper
Hamburger Taco Pizzas:
8 ounces grated Cheddar
1 pound browned ground beef
Chopped romaine lettuce, for topping
Diced tomatoes, for topping
Here's a fun and customizable recipe for mini French bread pizzas. Start by preheating your oven to 375°F. Arrange the rolls cut-side up on a large baking sheet and spread marinara sauce or pesto on each half. Add a layer of mozzarella cheese, then top with your favorite ingredients, such as Canadian bacon and pineapple, Greek salad toppings, pepperoni and jalapenos, tomato slices with basil, or seasoned ground beef.
Bake the pizzas on the lowest rack for 8-10 minutes. Then, increase the oven temperature to 425°F and move the baking sheet to the highest rack until the cheese is bubbly and golden. Remove from the oven, cut each pizza in half, and serve immediately.
For specific variations, you can top the pizzas with Canadian bacon and pineapple, skip the sauce for a Greek salad version, add pepperoni and jalapenos, use pesto with tomato slices and basil, or cook ground beef with spices and use it as a topping. For a taco twist, add Cheddar and ground beef, then finish with lettuce and tomatoes.