French Bread Pizza Recipe
I have said it from time to time on my site, that my middle child, is starting to explore the hot lunch program in his elementary school. As that often frightens me, I am glad that he is exploring the idea of having a variety of different foods on his plate rather than the typical salami and cheese sandwich, grapes, and bag of chips. He is genuinely excited in the morning to hear what is for hot lunch, and he also comes home excited that he tried something new! This is great in my book, however I am curious as a foodie, and parent, if he is getting enough to eat, not only that, but the quality of the food.
I have been asking him what are some of his favorite hot lunches at school, and he has came back several times with pancakes and sausage, and french bread pizza. The light came on when he said french bread pizza. After all, when I first met up with my wife after living in Dallas, Texas, she seemed somewhat excited when the words ‘french bread pizza’ came about. Don’t get me wrong, I am in agreement with my wife and son, and truly think that the french bread pizza is something truly wonderful, simple, and incredibly tasty. I had to make them, to show my family how easy they were to make, and how much better they were going to be than the frozen Stouffer’s brand, or the ones from the cafeteria!
Lets get started:
- Homemade Italian Sauce (I used my immersion blender once cooked for a smooth sauce)
- 4 links of mild Italian sausage; casing removed, cooked, and cooled, nice and tiny
- Fresh Basil leaves, coarsely chopped
- 1 cup of shredded Italian cheeses, per pizza
- French loaf (not a baquette)
Preheat your oven to 375 degrees. Begin by cutting a french load in half, then lengthwise, allowing you two french bread pizzas. Remove a bit of the bread from the center. Place these on a baking sheet. Ladle in a lot of sauce, making sure you cover the entire base of the loaf. Top with the cheese, then the cooked Italian sausage. Bake in the oven for 13-16 minutes until the cheese is nice and bubbly and the sausage has a bit of crust. Sprinkle with some fresh, chopped basil, and serve.