Pesto Caprese French Bread Pizza: A smear of basil pesto, a layering of perfectly fresh, ripe tomatoes, slices of soft fresh mozzarella, a quick pass through the oven, and you have easy pizza perfection. Don’t forget to sprinkle the top with toasted pine nuts!
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 still-warm-from-the-oven 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.
 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.
   Let’s make Pesto Caprese French Bread Pizza, shall we?
Pesto Caprese French Bread Pizza
Pesto Caprese French Bread Pizza: A smear of basil pesto, a layering of perfectly fresh, ripe tomatoes, slices of soft fresh mozzarella, a quick pass through the oven, and you have easy pizza perfection. Don't forget to sprinkle the top with toasted pine nuts!
- 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 very 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 a 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 each tomato into round slices. (I used to advise scooping out the seeds and gel inside before slicing, but now I have learned that food scientists have determined much of the tomato flavor and umami is in the seeds and gel, so let's leave them in now! However, if you really truly want to scoop them out, make a small slice off the end of each tomato, 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.
Recipe source: Original recipe by Dorothy Reinhold | Shockingly Delicious
Copyright Dorothy Reinhold | ShockinglyDelicious.com. All rights reserved.
Shockingly Delicious French Bread Pizzas
French Bread Hawaiian Pizza 
Pesto Caprese French Bread Pizza 
This week’s easy Weekday Supper recipes
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. Please join us and try something!
Thanks for visiting…are you hungry for more? Follow Shockingly Delicious on…
FACEBOOK  | PINTEREST  | INSTAGRAM  | TWITTER 
…for all the latest recipes, ideas and updates!
This post may contain affiliate/referral links. It is a way for this site to earn advertising fees (at no cost to you) by advertising or linking to certain products and/or services.
This was originally posted on March 26, 2014 and has been updated and republished.