Chicken French Bread Pizza Food

CHICKEN FRENCH BREAD PIZZA

Steps:

• Cut bread in half lengthwise, then in half widthwise. In a small bowl, combine the butter, cheeses, garlic and Italian seasoning; spread over bread. Top with the remaining ingredients. Place on a baking sheet., Bake at 350° for 10-12 minutes or until cheese is melted. Cut into smaller pieces if desired.

FRENCH BREAD PIZZA

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.

BBQ CHICKEN FRENCH BREAD PIZZA

Steps:

• Melt margarine over medium heat. Separate onion slices into rings and sauté until softened. Stir in brown sugar and heat and stir until onions are glazed.
• Add catsup, water, mustard, and lemon juice. Let simmer for 20 minutes, then stir in diced chicken.
• Cover and set aside.
• Heat oven to 350°.
• Cut French bread in half lengthwise and place cut side up on foil lined baking sheet.
• Divide barbecued chicken evenly on bread halves, spreading to edges.
• Place 4 slices provolone evenly on each half.
• Bake for 10 minutes at 350° until cheese is melted. Remove from oven and let rest for 5 minutes on wire cooling rack.
• Cut each half into 4 slices and serve.

FRENCH BREAD PIZZAS

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.

BBQ CHICKEN FRENCH BREAD PIZZAS WITH SMOKED MOZZARELLA

Steps:

• Position rack in top third of oven and preheat to 425°F. Heat oil over low in a medium skillet. Cook onion, stirring occasionally, until soft and translucent, about 10 minutes. Set aside.
• Place bread, cut side up, on a rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
• Toss chicken with 1/4 cup barbecue sauce in a medium bowl. Spread remaining 6 Tbsp. sauce on cut sides of bread. Layer reserved onions on sauce, then top with chicken mixture and mozzarella.
• Bake until cheese is melted and golden brown, about 10 minutes. Top with cilantro.