Updated 01/20/2013 05:00 AM
Recipe: Antipasto French Bread Pizza
To view our videos, you need to
install Adobe Flash 9 or above. Install now.
Then come back here and refresh the page.
one loaf French bread
1 large clove garlic, minced
approx. 3-4 Tbs olive oil
approx. 1/3 - 1/2 cup marinara sauce
approx. 1 cup marinated artichoke quarters
approx. 1/3 cup sliced pitted Kalamata olives
approx. 1/3 cup sundried tomatoes strips (see hints below)
approx. 1/3 cup sliced pepperoncini peppers (optional)
approx. 4 ounces thinly sliced fresh mozzarella cheese
approx. 1/3 cup grated mozzarella cheese
Heat the oven to 400 degrees.
Drain and slice all of the toppings for the pizza.
Add the olive oil to a small bowl with a minced clove of garlic.
Cut the French bread in half crosswise and then slice it lengthwise, without cutting all the way through the bread, and fold it open like a book. Leaving the bread attached like that will help it balance better in the oven and you might have to bend it back a little bit to get it to lay flat.
Place the bread onto a baking tray and brush the cut sides with the garlic and olive oil and place the tray into the preheated oven.
At this point you just want the oven to warm the bread all the way through so, after 5 - 6 minutes, pull the tray back out of the oven and set the oven to the broiler setting.
Spoon a little marinara sauce over the sliced bread, add some artichoke hearts, sliced black olives, sundried tomato strips, a few sliced pepperoncini peppers if you're using them, add some thinly sliced fresh mozzarella cheese and some grated mozzarella and pop it back underneath the broiler.
Stay with it and spin the tray around a bit if you need too as the top browns up.
Once it's done, carefully use a knife to cut it into smaller pieces.
Use olive oil cured sundried tomato strips if possible. Otherwise you'll need to reconstitute the dried tomatoes in a little warm water before using.