French Bread Pizza

For some reason, my mom would buy us frozen Stouffer’s french bread pizza instead of the round ones that people typically get when we were growing up.  Although I enjoy both, pizzas baked on top of french baguettes hold a special place in my heart.

I had a craving for pizza the other day and came up with the idea to recreate this classic from my childhood.  I had pesto from a homemade pizza night last month, so I decided to make a chicken pesto pizza as well as a pepperoni one.  This was the first time I made dinner for a group of my friends, so I felt the pressure to impress them with my skills.  These are really easy to make and really easy to adjust so that you can feed as many or as few people as you want.  I served the pizzas with a salad made with extras of the toppings (grilled chicken, cherry tomatoes, and red onion).

Start off by marinating one chicken breast or thigh in Italian dressing for at least 2 hours. Grill it and cut into bite-sized pieces.

French Bread Pizza
(serves 4)

for a pepperoni pizza:
1/4 a french baguette
1 oz pepperoni (you can really put as much or as little as you want)
4 tbsp marinara sauce
1/2 cup shredded mozzarella cheese

for a chicken pesto pizza:
1/4 a french baguette
1 chicken breast or thigh (I used a thigh)
1/4 cup Italian dressing
salt and peper
2 tbsp pesto
1/2 cup shredded mozzarella cheese
4-6 cherry tomatoes, cut into thirds
2 tbsp red onion, sliced

  1. If you’re making the chicken pesto pizza, season the chicken with salt and pepper and douse with Italian dressing.  Let it marinate for at least 2 hours then grill and cut into bite-sized pieces.
  2. Preheat your oven at 350 degrees with the oven rack placed in the middle of the oven.
  3. Cut each quarter of the baguette and cut it in half (if you don’t plan on using the entire baguette or you want to save it for later, you can always pre-cut it and save it in the freezer until you want to use it again).
  4. Spread each piece of bread with the sauce of your choice.  For chicken pesto, use 1 tbsp of pesto (pesto is super salty, so be careful not to use too much).  For pepperoni, use 2 tbsp of marinara (not as salty as pesto).
  5. Sprinkle 1/4 cup of mozzarella cheese on each piece of bread.
  6. Add whatever toppings you want on top of the cheese (or you could even put toppings under the cheese–whatever your preference is)
  7. Place each piece of bread on a baking sheet lined with foil or parchment paper because the toppings will likely melt and run, so lining the pan will make clean up easy.  You may need to crumple pieces of foil to keep the bread from rolling over (silly rounded bottoms!).
  8. Bake for 15-20 minutes or until the cheese is melted and the bread is crispy on the bottoms.
  9. Cut them in half and serve.  You can do what I did and throw any extra toppings you have into a bowl of lettuce and make a salad, so you can feel better about eating so many carbs.

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