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Friday, November 14, 2014

french bread pizza {remix}

4 Italian hoagie rolls, split in half

1 Roma tomato, thinly sliced

4-6 Piquillo peppers {or roasted red peppers} from 12 ounce jar, thinly sliced

1 Mozzarella cheese ball {about 1/2 pound}, sliced

2-3 ounces crumbled goat cheese

1/2 cup prepared pesto

2-3 tablespoons grated Parmesan cheese

Salt & pepper to taste

Preheat oven to 375 degrees. Split the hoagie rolls in half and arrange on baking sheet. Caprese Pizzas: spread 1 tablespoon pesto on the roll, followed by 2 slices of mozzarella cheese and 2 tomatoes. Sprinkle with Parmesan cheese {about 1/2 tablespoon} and salt and pepper. Roasted Pepper Pizzas: spread 1 tablespoon pesto on the roll, followed by 2 slices of mozzarella cheese and the sliced peppers. Sprinkle with crumbled goat cheese and season with salt and pepper. Place baking sheet in oven for 10 minutes. After 10 minutes, turn the broiler on for about a minute {watch it closely so it doesn't burn!}. Serve immediately and enjoy!

Happy Friday, everyone! I don't know about you, but this past week just flew by! I was in need of a quick dinner the other night, so I thought I would make these little french bread pizzas. I have made meatball french bread pizzas before but I thought I would take the vegetarian route this time. I have to say, these turned out so much better than the meatball ones. I had used french bread {the fresh kind you can buy in the bakery section at the grocery store} with the meatball pizzas and, at the time, they seemed fine. But after trying these, I now know the bread Italian hoagies! They were more crispy then the fresh-baked bread and made for the most delicious "crust". The great thing about these french bread pizzas is that you can literally use any toppings you would like. It's so fun to experiment with different pizza toppings and making new, yummy combinations. 

Have a fabulous weekend!

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