Pepperoni French Bread Pizza

60 mins
Serves 4
https://www.americastestkitchen.com/recipes/12778-pepperoni-french-bread-pizza?extcode=NSYTC11YT&utm_source=youtube&utm_medium=video&utm_content=2611-pepperoni&utm_campaign=cc-tv-segments

Directions

  1. 1Adjust oven rack to upper-middle position and heat oven to 450 degrees.
  2. 2Adjust oven rack to upper-middle position and heat oven to 450 degrees.
  3. 3Adjust oven rack to upper-middle position and heat oven to 450 degrees.
  4. 4Line rimmed baking sheet with aluminum foil.
  5. 5Line rimmed baking sheet with aluminum foil.
  6. 6Line rimmed baking sheet with aluminum foil.
  7. 7Cut 1 (24 by 4-inch) loaf soft French bread in half crosswise, then halve each piece horizontally to create 4 equal pieces.
  8. 8Cut 1 (24 by 4-inch) loaf soft French bread in half crosswise, then halve each piece horizontally to create 4 equal pieces.
  9. 9Cut 1 (24 by 4-inch) loaf soft French bread in half crosswise, then halve each piece horizontally to create 4 equal pieces.
  10. 10Arrange pieces cut side down on prepared sheet.
  11. 11Arrange pieces cut side down on prepared sheet.
  12. 12Arrange pieces cut side down on prepared sheet.
  13. 13Brush crust with 1 tablespoon extra-virgin olive oil.
  14. 14Brush crust with 1 tablespoon extra-virgin olive oil.
  15. 15Brush crust with 1 tablespoon extra-virgin olive oil.
  16. 16Combine 8 tablespoons unsalted butter, melted; 2 teaspoons granulated garlic; ½ teaspoon table salt; and ¼ teaspoon red pepper flakes in bowl.
  17. 17Combine 8 tablespoons unsalted butter, melted; 2 teaspoons granulated garlic; ½ teaspoon table salt; and ¼ teaspoon red pepper flakes in bowl.
  18. 18Combine 8 tablespoons unsalted butter, melted; 2 teaspoons granulated garlic; ½ teaspoon table salt; and ¼ teaspoon red pepper flakes in bowl.
  19. 19Flip bread cut side up and brush cut side evenly with melted butter mixture.
  20. 20Flip bread cut side up and brush cut side evenly with melted butter mixture.
  21. 21Flip bread cut side up and brush cut side evenly with melted butter mixture.
  22. 22Bake, cut side up, until browned around edges, about 5 minutes.
  23. 23Bake, cut side up, until browned around edges, about 5 minutes.
  24. 24Bake, cut side up, until browned around edges, about 5 minutes.
  25. 25Meanwhile, combine 1½ cups canned crushed tomatoes, 1 tablespoon extra-virgin olive oil, 1½ teaspoons Italian seasoning, ½ teaspoon sugar, ½ teaspoon table salt, and ½ teaspoon pepper in bowl.
  26. 26Meanwhile, combine 1½ cups canned crushed tomatoes, 1 tablespoon extra-virgin olive oil, 1½ teaspoons Italian seasoning, ½ teaspoon sugar, ½ teaspoon table salt, and ½ teaspoon pepper in bowl.
  27. 27Meanwhile, combine 1½ cups canned crushed tomatoes, 1 tablespoon extra-virgin olive oil, 1½ teaspoons Italian seasoning, ½ teaspoon sugar, ½ teaspoon table salt, and ½ teaspoon pepper in bowl.
  28. 28Spread sauce evenly over toasted bread.
  29. 29Spread sauce evenly over toasted bread.
  30. 30Spread sauce evenly over toasted bread.
  31. 31Top with 12 ounces shredded mozzarella cheese, followed by 1 ounce grated Parmesan cheese and 2 ounces thinly sliced pepperoni.
  32. 32Top with 12 ounces shredded mozzarella cheese, followed by 1 ounce grated Parmesan cheese and 2 ounces thinly sliced pepperoni.
  33. 33Top with 12 ounces shredded mozzarella cheese, followed by 1 ounce grated Parmesan cheese and 2 ounces thinly sliced pepperoni.
  34. 34Bake until cheese is melted and spotty brown, about 15 minutes.
  35. 35Bake until cheese is melted and spotty brown, about 15 minutes.
  36. 36Bake until cheese is melted and spotty brown, about 15 minutes.
  37. 37Let pizza cool for 5 minutes.
  38. 38Let pizza cool for 5 minutes.
  39. 39Let pizza cool for 5 minutes.
  40. 40Serve.
  41. 41Serve.
  42. 42Serve.

Ingredients

  • 1 loaf soft French bread
  • 1 loaf soft French bread
  • 1 loaf soft French bread
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon extra-virgin olive oil
  • 8 tablespoons unsalted butter, melted
  • 8 tablespoons unsalted butter, melted
  • 8 tablespoons unsalted butter, melted
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated garlic
  • 0.5 teaspoon table salt
  • 0.5 teaspoon table salt
  • 0.5 teaspoon table salt
  • 0.25 teaspoon red pepper flakes
  • 0.25 teaspoon red pepper flakes
  • 0.25 teaspoon red pepper flakes
  • 12 ounces mozzarella cheese, shredded
  • 12 ounces mozzarella cheese, shredded
  • 12 ounces mozzarella cheese, shredded
  • 1 ounce Parmesan cheese, grated
  • 1 ounce Parmesan cheese, grated
  • 1 ounce Parmesan cheese, grated
  • 2 ounces thinly sliced pepperoni
  • 2 ounces thinly sliced pepperoni
  • 2 ounces thinly sliced pepperoni
  • 1.5 cups canned crushed tomatoes
  • 1.5 cups canned crushed tomatoes
  • 1.5 cups canned crushed tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon extra-virgin olive oil
  • 1.5 teaspoons Italian seasoning
  • 1.5 teaspoons Italian seasoning
  • 1.5 teaspoons Italian seasoning
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 0.5 teaspoon table salt
  • 0.5 teaspoon table salt
  • 0.5 teaspoon table salt
  • 0.5 teaspoon pepper
  • 0.5 teaspoon pepper
  • 0.5 teaspoon pepper

Equipment

rimmed baking sheetaluminum foilbowlThe Best Rimmed Baking SheetsSerrated KnivesThe Best Silicone Brushes

Tips

  • A 24 by 4-inch loaf of supermarket French bread, which has a soft, thin crust and fine crumb, works best.
  • If soft French bread is unavailable, substitute one and a half 18-inch baguettes; the crust will be slightly tougher.
  • Cut baguettes into six equal pieces and distribute toppings evenly if substituting.