CHICKEN FRENCH BREAD PIZZA
This delicious and easy recipe is great for casual get-togethers. It's always gobbled up very quickly.-Laura Mahaffey, Annapolis, Maryland
Provided by Taste of Home
Categories Appetizers Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 741 calories, Fat 38g fat (22g saturated fat), Cholesterol 131mg cholesterol, Sodium 1548mg sodium, Carbohydrate 64g carbohydrate (3g sugars, Fiber 5g fiber), Protein 37g protein.
FRENCH BREAD PIZZAS
Provided by Ree Drummond Bio & Top Recipes
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.
EASY BARBECUE BAGUETTE CHICKEN PIZZA RECIPE BY TASTY
Here's what you need: baguette, barbecue sauce, shredded chicken, shredded mozzarella cheese, red onion
Provided by Allex Tarr
Categories Lunch
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the over to 350°F (180°C)
- Cut the baguette in half and place bread cut-side up on a prepared baking sheet.
- Take your barbecue sauce and spread a layer of sauce over each piece of the baguette.
- Once complete, you can sprinkle mozzarella cheese over each piece.
- Then add shredded chicken, and sliced red onion.
- BAKE for 10 minutes
- Slice and serve!
- Enjoy
Nutrition Facts : Calories 408 calories, Carbohydrate 78 grams, Fat 3 grams, Fiber 3 grams, Protein 16 grams, Sugar 6 grams
HOW TO MAKE FRENCH BAGUETTES
I always thought you can't make real French baguettes at home, but once I tried it I realized I was wrong. Again. You're going to be fairly shocked when you realize just how simple this is. The only way to make bread this any more French is to put some butter on it!
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 15h5m
Yield 6
Number Of Ingredients 5
Steps:
- Place yeast into the bottom of a large mixing bowl and stir with water; mix in salt. Beat flour into yeast mixture with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5 to 10 minutes.
- Cover bowl with plastic wrap and let stand in a turned-off oven until doubled in size, 12 to 14 hours. Dough will be bubbly and very sticky.
- Place a silicone baking mat onto a baking sheet and dust generously with cornmeal.
- Use a floured spatula to scrape dough out onto a well-floured work surface and dust dough with flour. With well-floured hands, pat dough into a rectangle and cut into 4 equal-size pieces.
- Dust a piece of dough with flour and use your floured fingers to gently roll and stretch it out into a log about 10 inches long and 1 1/2 inches around. Gently transfer to prepared baking sheet. If desired, wipe off excess cornmeal with a damp paper towel. Repeat with another piece of dough. (Reserve remaining dough to bake later or prepare 2 baking sheets to bake all 4 at once). Dust loaves lightly with flour. Dust a large piece of plastic wrap with flour and drape plastic lightly over the baking sheet with floured side down.
- Let loaves rise, covered, until doubled, 1 to 1 1/2 hour.
- Move oven racks to the bottom and middle positions. Preheat oven to 500 degrees F (260 degrees C) or as high as your oven will go. Place an oven-safe baking dish full of water into bottom rack of the oven.
- Use a sharp kitchen shears to cut 4 or 5 angled slashes into the top of each loaf. Poke down the little sharp tips of dough left by the scissors. Spray loaves with water, using a spray bottle.
- Bake in the preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around on the second spraying.
- Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 63.8 g, Fat 0.8 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 0.1 g, Sodium 681.8 mg, Sugar 0.2 g
BAGUETTES (FRENCH BREAD)
Make fresh, French bread at home with this simple recipe - an overnight starter called a poolish gives a golden crust and chewy middle.
Provided by Jane Hornby
Categories Side dish
Time 50m
Yield Makes 3 40cm baguettes
Number Of Ingredients 7
Steps:
- To make the poolish, mix the flour and yeast in a medium, deep bowl. Add 200ml room temperature water and stir to a very thick batter. Cover with cling film then chill overnight, after which time the batter will have doubled in size.
- The next day, combine the flours, remaining yeast and the salt in a large mixing bowl. Add another 250ml water to the poolish, then pour into the flours and mix to make a very wet, sloppy dough. Let this sit for 20 mins, which helps the dough to come together more quickly as you knead.
- After 20 mins, the dough will still be wet - possibly much wetter than you're used to, but this is important for a delicious loaf. Either knead by hand for 10 mins (see tip on kneading a very wet dough, below), or in a mixer with a dough hook for 5-8 mins, until the dough firms up and becomes smooth and elastic. It will still feel sticky but have shape and spring.
- Dust a clean patch of worktop and the dough with a little more flour, then fold the dough inwards on itself to make a ball. It will be dry to touch on the outside, but pleasingly wobbly and alive within. Transfer to a lightly floured large bowl, cover with a clean teatowel and let rise for 1½ hours in a warm, draft-free place until doubled in size.
- Dust a heavy teatowel or baker's cloth with plenty of flour, and put it onto onto a large kitchen tray or board. Shape three long, baguette-width ridges in the cloth. Turn the dough onto a floured worktop, then flour the sticky side lightly. Cut into 3 equal pieces using a large knife. Do not knead the dough or 'knock it back'.
- Working one at a time, press each piece of dough into a rough oval about 25cm long and 20cm deep. Fold one of the long sides to the middle and press it down well with your fingers. Fold in the other long edge in the same way, and press well again to make a long strip of dough with a groove down the centre. Now fold the dough over itself lengthways into a sausage, pressing the two sides together well in a tight seam against the worktop. Roll very lightly under your palms to seal and make the ends a little pointy. The loaf will be about 40cm long.
- Place the dough seam-side down in your prepared cloth, then repeat. Dust all the loaves with a little flour, cover with a clean teatowel and leave at room temperature for 1 hour, or until almost doubled in size.
- Heat oven to 240C/220C fan/gas 9. Put a roasting tin on a shelf towards the bottom of the oven, plus set a shelf in the top third. Scatter semolina or more flour over one or two large baking trays. Carefully roll or lift the breads onto the trays, leaving space for them to grow. If they stretch or go wonky don't worry, just pat them back carefully into place.
- With a very sharp craft knife or blade, slash the loaves diagonally 5 or 6 times, cutting 1-2cm in. Bake one tray at a time, adding 100ml water to the hot roasting tin and closing the oven door as quickly as you can. Bake for 20 mins or until dark golden, risen and crisp. Cool on racks and enjoy same day, or warmed in a hot oven for a few mins next morning.
Nutrition Facts : Calories 765 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 155 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium
PIZZA BAGUETTES
This is one easy and simple dinner and taste good too! Add different toppings if you like. These are approximations on the sauce and cheese, I haven't actually measured them before, so do the amounts that you desire.
Provided by Chef 495452
Categories Healthy
Time 25m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven 350 or 400.
- Cut french bread in half. Bake bread in oven for 3 minutes.
- Pull out of oven and top with sauce, cheese, pizza toppings and italian seasoning.
- Bake in oven until heated thoroughly and cheese is melted (probably 10-15 minutes).
Nutrition Facts : Calories 400.2, Fat 8.3, SaturatedFat 4, Cholesterol 21.3, Sodium 792.1, Carbohydrate 62.6, Fiber 3.5, Sugar 3.7, Protein 18.6
FOUR-CHEESE FRENCH BREAD PIZZA
Each cheese plays a special role in this French bread pizza: A combination of Parmesan and pecorino makes it especially nutty and salty; mozzarella melts evenly and a sharper deli-style provolone bridges the gap between them. Once you learn how to make the classic white sauce (technically a Mornay, which is a béchamel with cheese added), you'll find dozens of ways to use it beyond pizza: Swap in an equal amount of grated Cheddar and toss it with pasta for an easy stovetop mac and cheese, or use Gruyère, slather the sauce over ham on toast, and broil until bubbly and browned. The sauce can be made up to 3 days ahead of time; store tightly covered in the refrigerator until ready to use.
Provided by Dawn Perry
Categories easy, weeknight, pizza and calzones, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the sauce: Heat oven to 450 degrees. Melt the butter in a medium pot over medium heat. Once melted, whisk in the flour and cook, stirring constantly, until starting to turn golden, about 1 minute. Whisk in the milk, a few splashes at a time to start, until evenly incorporated. Bring to a full boil, reduce to a simmer, and cook, whisking occasionally, until slightly thickened and the mixture coats the back of a spoon, about 5 minutes. (It will continue to thicken as it cools.). Remove from heat, and whisk in Parmesan, pecorino, salt and pepper. Let cool.
- Prepare the pizza: Combine olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle but doesn't brown, about 2 to 4 minutes. Remove from heat.
- Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
- Toss together the cheeses in a medium bowl. Spread sauce over the two bread halves all the way to the edges and top with cheese.
- Return to the oven and bake until melted, about 5 minutes. Increase heat to broil. Broil until the cheese is bubbly and browned in spots (watch carefully!), 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with red-pepper flakes and oregano, if you like.
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