Mushroom French Bread Pizza

Lately I fell in love with this cauliflower and green olive pizza, that in all honesty, I could not stop thinking about it. It was addicting, and truly a wonderful combination of flavors. With that said, I was all out of cauliflower, and could not make any additional pizzas. One of my kids really loves French bread pizza, and yes, I had a box of them in my freezer, only for the kids, as I prefer not to eat the boxed version. I really only buy that stuff if my wife is in a pinch and if I have to work past dinner. I prefer to make my own when I have time, but my kid had his friend over at the house and they both wanted those boxed versions. They devoured them and loved every bite. When I questioned what they loved about them, they immediately redirected their answer to the french bread pizzas they serve at school, and said they were soggy, and a greenish color. I about gagged, and realized that our school’s food system is probably in really serious need of a revamp. This got me thinking over my holiday break that I would make my own version again, as my wife and kids really loved them, and give them something to think about; home cooking is better than school cooking. This is my take on a meatless French bread pizza, and boy was it ever good.

Mushroom French Bread Pizza

Let’s get started on this simple, and very tasty French bread pizza.

Ingredients:

  • 1 small loaf of French bread, sliced in half, lengthwise
  • 1 tbsp unsalted butter
  • 1 tbsp all purpose flour
  • 1 1/2 cups of milk
  • salt and pepper to taste
  • 8 oz cremini mushrooms, sliced
  • 1/2 tbsp unsalted butter
  • 1 tbsp soy sauce
  • 1/4 cup of grated parmesan cheese

To make the béchamel sauce, melt the butter in a small sauce pan. Once melted, add the flour, and cook the flour on medium heat, stirring for a few minutes. Once the flour is cooked through, add in the milk, and continue to stir until you have a nice thick sauce. Season with salt and pepper, and set it aside.

To a small skillet, add the half tablespoon of butter, and let that melt. Once melted, add in the mushrooms, and cook for about ten minutes. Add in the soy sauce, toss, and season with a pinch of salt and pepper.

Preheat your oven to 425 degrees.

Mushroom and French Bread Pizza

Take the slice of French bread pizza, and slather on the béchamel sauce, coating from edge to edge. Coat the sauce with the cooked mushrooms, then top with the grated parmesan cheese.

Place into the oven, and cook for about 25 minutes, or until the sauce is lightly browned.

Remove from the oven, let cool for about 5 minutes, then dig in.

As I love a pepperoni or Italian sausage French bread pizza, this mushroom French bread pizza was amazing. The cremini mushrooms added a light meaty flavor that was perfectly balanced with the creamy béchamel sauce. So if you are looking for an easy French bread pizza to make, give this one a try.

Mushroom French Bread Pizza
Author: 
Recipe type: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 small loaf of French bread, sliced in half, lengthwise
  • 1 tbsp unsalted butter
  • 1 tbsp all purpose flour
  • 1½ cups of milk
  • salt and pepper to taste
  • 8 oz cremini mushrooms, sliced
  • ½ tbsp unsalted butter
  • 1 tbsp soy sauce
  • ¼ cup of grated parmesan cheese
Instructions
  1. To make the béchamel sauce, melt the butter in a small sauce pan. Once melted, add the flour, and cook the flour on medium heat, stirring for a few minutes. Once the flour is cooked through, add in the milk, and continue to stir until you have a nice thick sauce. Season with salt and pepper, and set it aside.
  2. To a small skillet, add the half tablespoon of butter, and let that melt. Once melted, add in the mushrooms, and cook for about ten minutes. Add in the soy sauce, toss, and season with a pinch of salt and pepper.
  3. Preheat your oven to 425 degrees.
  4. Take the slice of French bread pizza, and slather on the béchamel sauce, coating from edge to edge. Coat the sauce with the cooked mushrooms, then top with the grated parmesan cheese.
  5. Place into the oven, and cook for about 25 minutes, or until the sauce is lightly browned.
  6. Remove from the oven, let cool for about 5 minutes, then dig in.
  7. As I love a pepperoni or Italian sausage French bread pizza, this mushroom French bread pizza was amazing. The cremini mushrooms added a light meaty flavor that was perfectly balanced with the creamy béchamel sauce. So if you are looking for an easy French bread pizza to make, give this one a try.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

6 thoughts on “Mushroom French Bread Pizza

  1. My current favorite French bread pizza is sauteed mushrooms with roasted broccoli. It even works with frozen, thawed broccoli if you dry it really well. I think you may like adding that to your list of veggies to try on pizza. (I think you have, but I cannot remember.)

    Happy holidays, stay warm

  2. I remember years ago French bread pizza was available here, haven’t seen it in years. But I do remembering making it from time to time from scratch. Lately my pizza making is done making my dough from scratch with my bread maker, haven’t made French bread pizza in years. Our Italian Bakery here makes the best torpedo buns, I think I’ll pick some up and make the pizza loaves soon. We are off on holidays in 9 days so no grocery shopping till we get back and darling sweetie is up north for a week before we leave. But I may pick up one torpedo to make for a meal while he is gone..mmm I think I will. Love your recipes and blog.
    Germaine

  3. This was delicious Dax. Thank you for the recipe. If it is cool with you, I will be posting my pictures of this recipe, along with my alterations, at my blog in a few days. Of course I will link back to you for credit. Have a great weekend!

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