ITALIAN DELI STYLE FRENCH BREAD PIZZA
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 16 slices
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Place the bread halves on a sheet tray. Drizzle the olive oil on each half of the bread, then spread on the marinara sauce evenly. Layer on the sopressata and hard salami by folding and overlapping the slices. Top with the Parmesan and smoked mozzarella.
- Bake until the cheese is bubbling and the meat is very hot, 8 to 10 minutes. (Finish under the broiler if desired.)
- Immediately distribute the olives and peppers evenly. Grate the ricotta salata over the top, then sprinkle on the Pecorino-Romano.
- Sprinkle the chile flakes on top, and top with the fresh basil and a drizzle of olive oil. Cut each half into 8 slices. Serve immediately.
WHIPPED BASIL RICOTTA
This whipped basil ricotta comes together in just a few minutes. It makes a great topping for crusty bread, as a dip, or even in your favorite pasta dish.
Provided by Yoly
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Combine ricotta cheese, basil, salt, garlic powder, pepper, and pepper flakes in a mini food processor and process until all ingredients are well incorporated, 1 to 2 minutes.
Nutrition Facts : Calories 0.6 calories, Carbohydrate 0.1 g, Sodium 110.1 mg
RICOTTA & BASIL PIZZA BREAD
Thought you couldn't enjoy pizza without feeling guilty? Try this low-fat, high-fibre version
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/fan 200C/gas 6. Soften the onion and peppers in the oil in a large pan for a few mins. Pour in the tomatoes, season, then simmer for 10 mins.
- Meanwhile, make up the bread mix according to pack instructions, then bring the dough together and knead a couple of times. Flour a large baking sheet and roll out the dough into a rectangle roughly 25 x 35cm. Bake for 5 mins on a shelf at the top of the oven until firm.
- Remove from the oven, spread with the sauce, add the cherry tomatoes, then dollop over spoonfuls of the ricotta. Bake for 10 mins more until the base is golden and crisp. Scatter with basil and serve straight away with a green salad.
Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 1.23 milligram of sodium
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.
RICOTTA PIZZA
Is ricotta good on pizza? The answer is yes, and this Italian ricotta pizza with spinach, basil, mozzarella, and sun-dried tomatoes is proof.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- While the dough is rising, position an oven rack in the upper third (4 to 5 inches from the top). Preheat the oven to 500 degrees F (or as high as your oven will go). If using a pizza stone, place it in the oven while it preheats.
- If the sun-dried tomatoes are oil-packed: drain them and pat dry. If they are dry-packed, place them in a small bowl and cover with hot water to rehydrate. Let rest for 5 minutes, then pat dry. Set aside.
- In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the spinach and garlic powder. Sauté until the greens are soft and wilted, a minute or two for spinach. Stir occasionally. It will look like way too many greens at first but will cook down significantly. Set aside.
- Turn the pizza dough out onto a lightly floured work surface and roll into a 12-inch circle. If the dough stretches back on you, let it rest for several minutes, then try again (you can't rush stubborn dough).
- If cooking on a pizza stone: transfer the dough to a sheet of broiler-safe parchment paper placed on the back of a flat baking sheet (this is what I do) or a cornmeal-dusted pizza peel. If you do not have a pizza stone, lightly dust a regular baking sheet with flour or cornmeal, then place the shaped dough directly in the center.
- Assemble the ricotta pizza: scatter the sautéed spinach over the top, then dollop with ricotta. Sprinkle the kosher salt evenly over the top. Add the mozzarella, then sun-dried tomatoes.
- Carefully slide the pizza onto the stone, either with the peel or by sliding the sheet of parchment and pizza onto the stone together. (If using a baking sheet instead of a stone, simply pop the pizza into the oven) Bake for 8 to 10 minutes, until the crust is golden and slightly blistered, rotating 180 degrees halfway through. Transfer to a cutting board and finish with chopped basil. Sprinkle with a final pinch of salt (Note: do not use table salt or the pizza will be too salty). Slice and enjoy hot.
Nutrition Facts : ServingSize 1 (of 2), Calories 566 kcal, Carbohydrate 74 g, Protein 31 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 47 mg, Fiber 9 g, Sugar 1 g, UnsaturatedFat 6 g
FRENCH BREAD PIZZAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 21
Steps:
- For the base sauce: Place an oven rack in the center of the oven and preheat to 425 degrees F. Line a sheet pan with parchment paper.
- Mix together the melted butter, Italian seasoning and garlic in a small bowl. Place the French bread on the prepared sheet pan cut-side up. Brush the butter mixture over the bread.
- For the fully loaded pizza: Spread the marinara sauce over one half of the French bread. Sprinkle over the mozzarella, then top with the pepperoni, green pepper, sausage crumbles, black olives and jalapenos.
- For the garden pesto pizza: Mix together the ricotta, pesto and lemon zest in a small bowl. Spread over the other half of the French bread. Lay on the zucchini slices, peppers, asparagus, corn and finally the goat cheese.
- Bake until the cheeses melt and become bubbly, 12 to 14 minutes. Garnish the fully loaded pizza with the Parmesan and the garden pesto pizza with the basil. Slice and serve.
GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL
Provided by Bobby Flay
Categories appetizer
Time 5h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Roasted Garlic Oil:
- Place oil and garlic in a blender and blend until smooth. Strain.
- Flatbread:
- Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour.
- Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
- Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately.
- Yield: 4 individual flatbreads or 1 large flatbread
RICOTTA CHEESE AND BASIL FLATBREAD
"I love how simple this recipe is to put together, just roll out the dough, bake and top. Everyone loves a flatbread and the crunchy texture of the pecans really brings out the smoothness of the ricotta and the fresh, sweet flavor of the basil leaves. It's the kind of appetizer or snack that just leaves people wanting more. The nuts on top of the ricotta have a flavorful way of bringing all of these ingredients together." -Alex Guarnaschelli
Provided by Food Network
Categories main-dish
Time 30m
Yield 12 Servings
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400°F. Spray a 10 x 15-inch baking pan with non-stick cooking spray. Combine garlic and olive oil, set aside.
- 2. Shape dough into a 9 x 13-inch rectangle. Place on prepared baking pan. Place the tray in the center of the oven and bake 12-15 minutes, or until light brown and cooked through. Remove from the oven. Brush with garlic oil, let stand 10 minutes.
- 3. Spread the ricotta on the cooked dough and top with the Parmesan cheese and the pecans. Use a pair of scissors to cut the basil leaves into pieces and sprinkle them over the flatbread. Serve immediately.
- Note: To make Basic Pizza Dough: Combine 1 tsp. active dry yeast with ¾ cup warm (about 110°F) water in a large bowl. Let sit 10 minutes to proof the yeast. Stir in
- 1¾ cups all-purpose flour, 1 Tbsp. extra-virgin olive oil, 1 tsp. kosher salt, ¼ tsp. ground black pepper and 1 Tbsp. honey. Mix until a dough forms then turn onto a floured surface. Knead 5 minutes or until smooth. Lightly coat inside of mixing bowl with olive oil and return dough to bowl. Cover with plastic wrap and place in a warm, draft-free place for 30 to 45 minutes or until dough has doubled in size. Punch down dough and proceed as indicated in step 2 of the recipe.
FRENCH BREAD PIZZAS WITH RICOTTA, ROASTED TOMATOES, AND PESTO
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Provided by Katherine Sacks
Categories Sandwich Tomato Bake Kid-Friendly Quick & Easy Dinner Lunch Parmesan Ricotta Back to School Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Position rack in top third of oven and preheat to 425°F. Toss tomatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.
- Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
- Dollop ricotta on cut sides of bread. Top evenly with tomato mixture, then sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.
- Whisk pesto and remaining 2 tsp. oil in a small bowl until smooth. Drizzle on pizzas and season with salt and pepper.
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BEST RICOTTA PIZZA (3 CHEESE!) – A COUPLE COOKS
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- Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
- Mince the garlic. In a small bowl, mix the ricotta with the kosher salt, fresh ground pepper and minced garlic. Pull the leaves off of the artichoke hearts and chop them.
- When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
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