SUPER STUFFED FRENCH BREAD PIZZA RUSTICA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F.
- Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.
- Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.
- Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!
FRENCH BREAD PIZZA
Learn how to transform meaty tomato sauce, mozzarella cheese, and a loaf of French bread into yummy French Bread Pizza.
Provided by My Food and Family
Categories Home
Time 42m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Brown meat with onions in large skillet. Meanwhile, cut bread crosswise in half, then cut each piece lengthwise in half. Place, cut-sides up, on foil-covered baking sheet.
- Add tomato sauce and oregano to meat; mix well. Simmer 5 min., stirring occasionally. Spread onto bread slices; top with cheese and bacon.
- Bake 12 min. or until cheese is melted. Cut in half.
Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 850 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 5 g, Protein 27 g
SUPER-STUFFED FRENCH BREAD PIZZA RUSTICA
Make and share this Super-Stuffed French Bread Pizza Rustica recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 42m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 425°; defrost spinach in the microwave, 6 minutes on high; wring spinach dry in a clean kitchen towel.
- Split bread lengthwise and hollow it out; cut in half crosswise, making 4 shells for pizzas.
- Heat a skillet over med-high heat; add in olive oil, then the sausage; brown and crumble sausage using a wooden spoon.
- Add in bell pepper, onions, and garlic; cook 3-5 minutes, then add in the spinach.
- Remove pan from heat; season with salt and pepper; transfer mixture to a bowl.
- Mix the sausage mixture with the ricotta, parmesan, sopressata, and pepperoni.
- Fill pizzas with the mixture; top with mounded mozzarella and provolone cheese.
- Place pizzas on a cookie sheet and bake 10-12 minutes until cheese melts and bubbles and bread is super crisp.
- Top pizzas with oregano and hot pepper flakes; serve immediately.
Nutrition Facts : Calories 1288.3, Fat 71, SaturatedFat 36.6, Cholesterol 203.3, Sodium 3138.8, Carbohydrate 77.2, Fiber 6.7, Sugar 4.2, Protein 85
FRENCH BREAD PIZZA RUSTICA
This is a Rachael Ray recipe I modified quite a bit to suit our tastes, so feel free to play with it to suit yours. So good, I crave it if we don't have it twice a month. I serve it with homemade pizza sauce.
Provided by kitchenslave03
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Split bread lengthwise and hollow it out. Cut in half across to make 4 shells.
- Brown sausage in a skillet over medium-high, breaking up large pieces with a spoon.
- Add bell pepper, onion, and garlic; cook 3-5 minutes. Add spinach. Remove from heat and season to taste with salt and pepper.
- Transfer mixture to a bowl. Add ricotta and parmesan and combine well. Fill bread shells and top with mounded mozzarella and provolone.
- Bake in hot oven until cheese melts and bubbles and bread is super crisp, about 10-12 minutes.
- Top with oregano and crushed red pepper and serve with marinara.
Nutrition Facts : Calories 911.8, Fat 39.9, SaturatedFat 21.3, Cholesterol 144.6, Sodium 2569.1, Carbohydrate 78.1, Fiber 7.7, Sugar 7.5, Protein 60.4
PIZZA RUSTICA
Provided by Giada De Laurentiis
Categories appetizer
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
- Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
- Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.
- Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.
- Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
- Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
- Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.
FRENCH BREAD PIZZA
This easy stuffed French Bread Pizza is the best 15 minute meal! You will have this on repeat on the weekly menu. This French Bread Pizza Recipe is full of all the pizza goodness you crave on a regular pizza; sausage, pepperoni, peppers, onions, olives, spinach and of course lots of cheese.
Provided by Sarah Alvord, Feeding Your Fam
Categories After School Snack Dinner Main Course
Time 15m
Number Of Ingredients 12
Steps:
- Preheat oven to 425º F.
- Slice french bread in half lengthwise and hollow it out.
- Heat a skillet over medium high heat and add sausage. Brown sausage for 2-3 minutes. Add in the onion and peppers. Cook and stir an additional 3-5 minutes until the sausage is cooked through and the onions and peppers are tender. Add in the spinach and stir until heated through. Remove the pan from the heat.
- Place the bread halves on a baking sheet. Spread a layer of spaghetti sauce along the bottom and sides of the bread.
- Fill each half with the sausage, pepper mixture. Top with a layer of pepperoni and olives.
- Top each half with mounded mozzarella and parmesan cheeses.
- Place in the oven and bake until the cheese melts and the bread is crisp around the edges, about 10-12.
- Remove the pizzas from the oven and top with dried oregano and red pepper flakes as desired. Serve hot.
Nutrition Facts : Calories 384 kcal, Carbohydrate 32 g, Protein 19 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 52 mg, Sodium 933 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
FRENCH BREAD PIZZA
Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.
Provided by Zohrah78
Time 55m
Yield Serves 4
Number Of Ingredients 0
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.
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