Pepperoni French Bread Pizza
By Jessica RudolphPublished on April 20, 2020
Time
1 hour
Yield
Serves 4
Ingredients
Pizza
1 (24 by 4-inch) loaf soft French bread 1 tablespoon extra-virgin olive oil 8 tablespoons unsalted butter, melted2 teaspoons granulated garlic ½ teaspoon table salt ¼ teaspoon red pepper flakes 12 ounces mozzarella cheese, shredded (3 cups)1 ounce Parmesan cheese, grated (½ cup)2 ounces thinly sliced pepperoniSauce
1 ½ cups canned crushed tomatoes 1 tablespoon extra-virgin olive oil 1 ½ teaspoons Italian seasoning ½ teaspoon sugar ½ teaspoon table salt ½ teaspoon pepperBefore You Begin
A 24 by 4-inch loaf of supermarket French bread, which has a soft, thin crust and fine crumb, works best here. If you can't find soft French bread, you can substitute one and a half 18-inch baguettes, though the crust will be slightly tougher. Cut the baguettes into six equal pieces, and distribute the toppings evenly.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil.
- Cut 1 (24 by 4-inch) loaf soft French bread in half crosswise, then halve each piece horizontally to create 4 equal pieces. Arrange pieces cut side down on prepared sheet. Brush crust with 1 tablespoon extra-virgin olive oil.
- Combine 8 tablespoons unsalted butter, melted; 2 teaspoons granulated garlic; ½ teaspoon table salt; and ¼ teaspoon red pepper flakes in bowl. Flip bread cut side up and brush cut side evenly with melted butter mixture.
- Bake, cut side up, until browned around edges, about 5 minutes.
- Meanwhile, combine 1½ cups canned crushed tomatoes, 1 tablespoon extra-virgin olive oil, 1½ teaspoons Italian seasoning, ½ teaspoon sugar, ½ teaspoon table salt, and ½ teaspoon pepper in bowl. (Sauce can be refrigerated for up to 24 hours.)
- Spread sauce evenly over toasted bread, then top with 12 ounces shredded mozzarella cheese, followed by 1 ounce grated Parmesan cheese and 2 ounces thinly sliced pepperoni.
- Bake until cheese is melted and spotty brown, about 15 minutes. Let pizza cool for 5 minutes. Serve.
for the pizza
for the sauce
Time
1 hourYield
Serves 4Ingredients
Pizza
Sauce
Test Kitchen Techniques
Ingredients
Pizza
Sauce
Test Kitchen Techniques
Ingredients
Pizza
Sauce
Test Kitchen Techniques
Why This Recipe Works
Soft supermarket French bread stands in as a hearty, crusty alternative for pizza dough in this speedy pizza recipe. (Baguettes can be substituted but will result in a slightly tougher crust.) We upped the flavor ante by giving the loaf a garlic-bread treatment before topping it, brushing the cut side with a spicy garlic butter and the crusty side with olive oil and then baking it until toasty brown and crispy. A stir-together mix of crushed tomatoes, olive oil, Italian seasoning, and sugar made a bold and bright pizza sauce. Using both mozzarella and Parmesan gave us the perfect balance of melty creaminess and nutty depth. We topped these pizzas simply with a classic smattering of sliced pepperoni.
Before You Begin
A 24 by 4-inch loaf of supermarket French bread, which has a soft, thin crust and fine crumb, works best here. If you can't find soft French bread, you can substitute one and a half 18-inch baguettes, though the crust will be slightly tougher. Cut the baguettes into six equal pieces, and distribute the toppings evenly.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil.
- Cut 1 (24 by 4-inch) loaf soft French bread in half crosswise, then halve each piece horizontally to create 4 equal pieces. Arrange pieces cut side down on prepared sheet. Brush crust with 1 tablespoon extra-virgin olive oil.
- Combine 8 tablespoons unsalted butter, melted; 2 teaspoons granulated garlic; ½ teaspoon table salt; and ¼ teaspoon red pepper flakes in bowl. Flip bread cut side up and brush cut side evenly with melted butter mixture.
- Bake, cut side up, until browned around edges, about 5 minutes.
- Meanwhile, combine 1½ cups canned crushed tomatoes, 1 tablespoon extra-virgin olive oil, 1½ teaspoons Italian seasoning, ½ teaspoon sugar, ½ teaspoon table salt, and ½ teaspoon pepper in bowl. (Sauce can be refrigerated for up to 24 hours.)
- Spread sauce evenly over toasted bread, then top with 12 ounces shredded mozzarella cheese, followed by 1 ounce grated Parmesan cheese and 2 ounces thinly sliced pepperoni.
- Bake until cheese is melted and spotty brown, about 15 minutes. Let pizza cool for 5 minutes. Serve.
for the pizza
for the sauce
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