I love making and eating these french bread pizzas because they are easy to personalize and everyone gets to determine what they want on their little piece of heaven on a plate.
Check out what our friends over at The Pioneer Woman had to say about this recipe:
“These are the facts of the case and they are undisputed: Sometimes we humans can’t spend four hours making dinner. In fact, sometimes we humans can’t spend two hours making dinner. Along those lines, sometimes we humans can’t spend one hour making dinner.”
Ain’t that the stinkin’ truth? Sometimes, you just need a meal idea that is super easy, super tasty, and fills everyone’s tummy’s up super well.
Ingredients
6 whole Deli Rolls Or Crusty Italian Rolls
Paul Newman’s Jarred Marinara Sauce Or Pizza Sauce
Jarred Or Refrigerated Pesto
2 pounds Kraft Mozzarella Cheese, Grated
Kraft Grated Parmesan Cheese To Taste
2 Tablespoons Land O Lakes Butter
1 whole Onion, Sliced
1/2 pound Sausage (regular Breakfast Sausage Or Italian Sausage)
Hormel Pepperoni Slices
Canadian Bacon Slices
Dole Pineapple Chunks, Fresh Or Canned
Roma Tomatoes, Sliced
Sliced Black Olives
Optional Ingredients: Goat Cheese, Sliced Bell Peppers, Various Cheeses, Pepperoncini, Jalapeno Slices, Diced Red Onion, Any Other Pizza Topping You’d Like!
Instructions
Preheat the oven to 375 degrees.
Slice rolls in half and lay them, cut side up, on a large baking sheet.
Top each half with a generous portion of either marinara or pesto. Next, top with a generous amount of grated mozzarella and Parmesan, if you’d like.
Add whatever toppings you’d like on top of the cheese!
Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Crank up the heat to 425 and put it on the highest rack until the cheese starts to bubble a bit and turn golden.
Remove and serve immediately! You can cut the pizzas in half right across the middle so there are mini-French Bread Pizzas for everyone.
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Quick Tip: Serve these little pizzas with dipping sauces like ranch or marinara.
Thank you to The Pioneer Woman for this great recipe.
