A trip to the Italian market in my area – the incomparable Bay Cities Italian Deli & Bakery (if you are in Santa Monica, Calif. you must go) – led to my next French Bread Pizza creation.
Each trip to this market starts with me putting three loaves of their wonderful bread into my basket. Anything else on top of that acquisition is gravy. But soon I happened upon their fresh, water-packed mozzarella, and a little tub of freshly made basil pesto. Into the cart and bingo!
Last month we made French Bread Hawaiian Pizza, to good effect, so I imagined an Italian version based on the popular Caprese salad.
Let’s go green this time, in honor of St. Patrick’s Day (we can celebrate all month, can’t we?). My family loved this simple pizza, served with fresh mango alongside, and it was ready about 20 minutes after I started. Can’t beat that!
In fact, it’s so easy you can probably do it just from looking at the photos below.
Recipe: Pesto Caprese French Bread Pizza
Summary: A smear of pesto, a layering of fresh tomatoes and mozzarella, a quick pass through the oven and you have Pesto Caprese French Bread Pizza!
- 1 (1-pound) loaf of French bread
- 1/2-3/4 cup fresh basil pesto (8-12 tablespoons) (I used a 7-ounce container of prepared pesto)
- 4 large tomatoes (I used organic heirloom tomatoes)
- 12 ounces fresh water-packed mozzarella
- Garnish: toasted pine nuts
- Heat oven to 425 F 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.
- Lay bread cut side up on the baking sheet. Using a small offset spatula or butter knife, spread pesto liberally on the cut side of each bread slice. You will use 2-3 tablespoons of pesto for each pizza plank; don’t be miserly with the pesto.
- Cut the core out of each tomato, and cut a small slice off the end of each, exposing the seeds inside. Using a finger, poke into the seed pockets of each tomato and flick out the seeds into the sink to discard. Slice each seeded tomato. Lay slices on top of pesto; each pizza plank should handle 4 or so large tomato slices.
- Drain mozzarella and slice it. Place mozzarella on pizza planks. Each pizza plank should be able to handle 3-4 slices of mozzarella.
- Place pizza-laden baking sheet into the oven and bake for 10 minutes. The cheese will melt and the tomato will cook a bit.
- Remove from oven, sprinkle with toasted pine nuts, and serve, 1 plank per person.
- Serves 4.
Original recipe by Dorothy Reinhold | Shockingly Delicious
Shockingly Delicious French Bread Pizzas
Preparation time: 15 minutes
Cooking time: 10 minutes
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: Italian
Throughout the week, you can find the #SundaySupper food blogger team also sharing #WeekdaySupper meals. Getting families back to the dinner table is our mission, and I hope we inspire you to try some of our delicious recipes. You can find them on our Pinterest Boards, too. Please join us there and try something!
- Monday – Gluten Free Crumbley – Gluten Free Chicken Alfredo
- Tuesday – Hezzi-D’s Books and Cooks – Mu Shu Chicken Lettuce Wraps
- Wednesday – Shockingly Delicious – Easy French Bread Pesto Caprese Pizza
- Thursday – Alida’s Kitchen – Broccoli Cheddar Quinoa Bites
- Friday – Curious Cuisiniere – Green Chili and Spinach Enchiladas