Pepperoni French Bread Pizza Food

PEPPERONI FRENCH BREAD PIZZA

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Place bread halves, cut side up, on a baking sheet. Pull out some of soft bread centers to make loaves slightly concave. Spread each half with 1/2 cup of pasta sauce. Arrange mushrooms over sauce; sprinkle with pepperoni. Top with mozzarella; sprinkle with oregano, salt and pepper. Spoon remaining pasta sauce over tops.
• Bake in preheated oven until lightly browned, about 15 minutes. Sprinkle with Parmesan cheese. Cut on angle into slices. Serve hot.

PEPPERONI LOVER'S FRENCH BREAD PIZZA

Steps:

• Make the sauce: Heat the oven to 450 degrees with a rack in the middle position. Combine tomatoes, garlic, salt, oregano, olive oil and black pepper in a medium bowl, and stir to combine. Set aside until ready to use.
• Prepare the pizza: Combine the 1/4 cup 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 mozzarella, Parmesan and pepperoni in a medium bowl. Divide tomato sauce between the two bread halves all the way to the edges and top with pepperoni and cheese.
• Return to the oven and bake until melted, about 5 minutes. Increase heat to broil and broil (watch carefully!) until the cheese is bubbly and browned in spots, 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with more Parmesan, red-pepper flakes and oregano, if you like.

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.

PIZZA DIP WITH GARLIC TOAST

Steps:

• For the pizza dip: Preheat the oven to 450 degrees F.
• Put the ricotta, cream cheese, sour cream, oregano and 1 cup of the mozzarella in a bowl and mix. Add to the bottom of a 9-inch round baking dish. Top with the marinara sauce and remaining mozzarella. Scatter the pepperoni, olives and green peppers over the top. Set aside.
• For the garlic toast: Put the French bread on a baking sheet cut-side up. Mix the butter, oregano and garlic in a bowl, then spread the butter mixture on top of the French bread halves.
• Bake both the dip and bread until the bread is golden and the dip is hot and bubbly, about 12 minutes.
• Slice the bread into sticks or wedges. Garnish the dip with basil and serve alongside the bread.

PEPPERONI BREAD (USING REFRIGERATOR LOAF)

Steps:

• Preheat oven to 350 degrees.
• Pillsbury makes an Italian Loaf and a French Loaf - both work fine. Remove unbaked bread from refrigerator tube; unroll.
• Place all chopped ingredients on top of dough, leaving an inch clear on the longest side to use for pinching and sealing. Roll up loaf and pinch to seal.
• Place on non-stick baking sheet. Using a very sharp knife, score loaf diagonally about 1/4 inch into dough, exposing bits of the colorful filling.
• MAKE-AHEAD HINT - you can make them to this point, then cover and refrigerate until ready to bake.
• Bake 350 degrees for 28-29 minutes until nicely browned.

FRENCH BREAD PIZZAS WITH MOZZARELLA AND PEPPERONI

Steps:

• Position rack in top third of oven and preheat to 425°F. Place bread, cut side up, on a rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
• Spread tomato sauce on cut sides of bread. Top with mozzarella, pepperoni, and red-pepper flakes, if using.
• Bake until cheese is melted and golden brown, about 10 minutes. Top with basil.