French Bread Hawaiian Pizza, complete with ham, pineapple and gooey mozzarella, gets a fast weeknight makeover with a simple loaf of French bread as the base. No need for takeout!
When you absolutely, positively, MUST have pizza — and I know that urge hits at least a couple of times a month and not just on Fridays – consider the easiest version I’ve ever made.
Start with a loaf of French bread as the base, a few pantry and refrigerator staples, and you’ll have dinner ready before you can bribe one of the kids to set the table.
There’s no need for takeout with this easy solution. Make a big green salad to go with it, and cut up some fruit to put on the plate as well.
Dinner = done!
How to make French Bread Hawaiian Pizza
Cut a fat loaf of French Bread in half widthwise, and then split each half into 2 planks, so you’ll have 4 pizzas.
Top with tomatoes, ham, pineapple chunks and seasonings.
Sprinkle with shredded mozzarella.
Top with grated Parmesan.
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This pizza strategy is great for when you don’t feel like making your own dough, or you just need pizza on the table really, really fast. You can also use up whatever dribs and drabs you have leftover in the refrigerator.
Who said a Tuesday or Thursday night can’t seem like a party?
French Bread Hawaiian Pizza, complete with ham, pineapple and gooey mozzarella, gets a fast weeknight makeover with a simple loaf of French bread as the base. No need for takeout!
Ingredients
- 1 (1-pound) loaf French bread (large loaf, not a skinny baguette)
- 1 (20-ounce) can pineapple chunks in juice, drained (drink the juice or save it!)
- 2 (15-ounce) cans petite diced tomatoes in juice
- Garlic powder
- Onion powder
- 1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried)
- Fresh basil cut into a chiffonade (shred)
- 4 ounces chopped ham (small dice)
- 1/2 cup shredded mozzarella
- 2 tablespoons grated Parmesan cheese
Directions
- Heat oven to 425F degrees. Get out a baking sheet and set aside.
- Cut loaf of bread in half widthwise, and then split each half into 2 planks, so you will have 4 pizzas.
- Drain the pineapple (save the juice and drink it!). Drain the tomatoes in a small colander, for 5-10 minutes. While the tomatoes are draining, open the mail and pour a glass of wine. For gosh sakes, don’t look at email or you’ll never get dinner on the table!
- Ready?
- Lay bread cut side up on the baking sheet. Top with drained tomatoes, sprinkle lightly with garlic powder and onion powder, sprinkle with oregano and basil, and top with ham. Chop drained pineapple chunks into smaller pieces and top the pizzas with the pineapple.
- Sprinkle with mozzarella and finally the Parmesan.
- Bake for about 10 minutes (kitchen will smell wonderful as it bakes!). If it isn’t toasty enough for you, turn the broiler on and broil for a minute or so. Don’t walk away or you’ll be sorry.
- Remove from oven and serve.
- Serves 4.
Notes
Recipe source: Dorothy Reinhold | Shockingly Delicious
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Want to try another French bread pizza?
Pesto Caprese French Bread Pizza [4]
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This recipe was originally published Feb. 20, 2014 and has been refreshed and republished today.
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