Combination French Bread Pizza

Come find out my secret recipe to the Best French Bread Pizza that isn't soggy, but crispy and delicious! 

Friday nights at our house are reserved for pizza night.

Except for the last few weeks we've had Monday, Tuesday, Wednesday, Thursday, Friday, Saturday and Sunday Pizza nights as needed since my car accident. If Colt can't cook, pizzas the next best thing. 

Then we had a pizza break. I was blessed my friend Jean came over with an amazing Baked Ziti last week to help in our meal dilemma. Then between Colt and Lorna they came up with a few quick meals they could make, even if Colt had to work late.

I think were getting close to resuming Friday night pizza night soon along with a movie or games.

We made this French Bread Pizza the Friday before my accident and oh man was it delicious!

I love French Bread Pizza but there are a few tricks to making it amazing and prevent it from being soggy.

The one thing I don't like about french bread pizza is when the breads not crunchy enough and your eating a soggy piece of french bread topped with your favorite toppings.

It's just not right!

So I'm solving that problem for you today.

Plus it's almost back to school time, and this makes a great dinner for a busy weeknight.

Here's how I make French Bread Pizza and prevent it from becoming soggy:

It's lightly toasting it before you place your pizza sauce and toppings on, it makes it nice and crunchy.

First things first cut your french bread in half length wise and brush all over (bottom and top) with about 3 tablespoons Extra Virgin Olive Oil.

Place french bread on a cookie sheet and toast in a 450 degree oven until just barely brown and toasty about 4 minutes.

Spread toasted french bread with your favorite Marinara or Homemade Pizza Sauce.

Top each half of pizza with Grated Mozzarella Cheese. 

If using pepperoni place 8 ounces Pepperoni or Canadian Bacon over cheese. 

(If your a vegetarian feel free to skip this step and go on to the next step. On this particular night we did a combination.)

Top with:

• Sliced Mushrooms
• Thinly Sliced Onions
• Thinly Sliced Bell Pepper
• Sliced Black Olives

Or whatever toppings you might desire.

Cover the top of pizza with remaining cheese. 

Then sprinkle evenly with Italian seasoning and pop back into a 450 degree oven for 4-6 minutes or until cheese is bubbly and starts to brown. 

Remove from oven and top with Fresh Sliced Tomatoes if desired.

Allow to cool long enough not to burn your mouth. I always learn that the hard way!

You might also love these Recipes:

• Homemade Pizza Dough
• Charcoal Grilled Pizza
• Pepperoni Pizza Grilled Cheese
• Broccoli Ham and Cheese Pockets
• Italian Sloppy Joes

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French Bread Pizza, Pizza, Recipe, Dinner Recipe, Serena Bakes Simply From Scratch

American

Yield: 6

Author: Serena Bakes Simply From Scratch

French Bread Pizza

The Best French Bread Pizza recipe with my secret to not make it soggy from Serena Bakes Simply From Scratch.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1 loaf French Bread, Cut In Half Length Wise
• 3 tablespoons Olive Oil
• 3 cups Pizza Sauce
• 1 pound Mozzarella Cheese, Grated
• 8 ounces Pepperoni, Sliced Thin
• 1 whole Green Bell Pepper, Sliced Thin and Seeds Removed
• 8 ounces Mushrooms, Cleaned and Sliced Thin
• 1/2 cup Onion, Thinly Sliced
• 4 ounces Black Olives, Drained And Sliced
• 1 whole Large Tomato, Sliced Thin

Instructions

1. Preheat oven to 450 degrees.
2. Brush french bread inside and out with olive oil. Place in preheated oven and bake for 4 minutes or until bread starts to lightly brown.
3. Remove from oven and spread marinara sauce evenly on toasted cut side of both pieces of bread.
4. Cover each side of marinara covered french bread with 1/4 of the mozzarella cheese, divide pepperoni evenly between both halves, top pepperoni with bell pepper, mushrooms, onions and olives.
5. Divide remaining cheese between both halves to cover toppings.
6. Sprinkle Italian Seasoning evenly between both loaves.
7. Bake in oven 4-6 minutes or until lightly brown.
8. Remove from oven top with fresh tomato.
9. Allow to rest 5-10 minutes before slicing.

Nutrition Facts

Calories

808.20

Fat

46.70 g

Sat. Fat

18.83 g

Carbs

61.19 g

Fiber

6.54 g

Net carbs

54.66 g

Sugar

12.34 g

Protein

36.83 g

Sodium

2120.45 mg

Cholesterol

96.15 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2013 Serena Bakes Simply From Scratch

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