Easy French Bread Pizza: Pizza in a Hurry

Easy French Bread Pizza: Pizza in a Hurry

Hi everybody :)
I'm still helping my daughter recover after her ankle surgery, so I will make this simple, without many pictures. This is one of the easiest way to have the great taste of homemade pizza without having to make and bake the dough yourself. Using store-bought French loaves can really be a time-saver for pizza in a hurry.   

Easy French Bread Pizza
1 French bread loaf
Olive oil
Garlic powder or Garlic Salt 
1 pound ground Italian sausage, beef, or chicken

1/2 cup pizza sauce

Pepperoni slices  

Diced Ham, if desired

Bell Peppers & Onions, sliced and saute, 

1 to 1 1/2 cups  Shredded Italian Cheese 

 
Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet until brown. Set aside. Slice French bread in half lengthwise, coat each halve with olive oil. Place halves on a baking sheet bake until lightly toasted. Spread each slice evenly with sauce. Top with cheese, sausage, pepperoni, ham, bell peppers & onions, if using . Bake for 5 minutes or until cheese is melted. Cut and served.
What I Think:
This pizza can be made with whatever topping you may like, this is just a base recipe, so have fun and experiment. 

The Taste: Great! My daughter really enjoyed it. I'm sure your family will too :)  

  ENJOY! Come again...
Linked to:
Finding the Pretty Delicious Linky Party 9  
Strut Your Stuff Saturday @ Six Sister's Stuff
Show and Tell Saturday: Be Different...Act Normal
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms 
Flour Me With Love: Mix it up Monday! 
Recipe Sharing Monday @ Jam Hands 

Scrumptious Sunday Recipe Link Party  @ Addicted Recipes

The Chicken Chick: Clever Chicks Blog Hop 

Watch Out Martha 

Pepperoni Rolls: PIZZA IN A ROLL....Pizza Rolls!

Pepperoni Rolls

Hi everybody :)

A few years ago, I discovered Gooseberry Patch and their wonderful organization of cookbooks and more. I was delighted that I actually won a few of their cookbooks. One of them was Simple Shortcut Recipes; I won at Eat Cake for Dinner.

Jenn has a fantastic blog , great recipes, beautiful pictures, lots of followers, everything.  If you haven't heard about her blog, you must go and check it out.

Now...on to the recipe, remember the Cheddar Cheese Loaves  I prepared last week, but only cooked one loaf.  Well, I'm now ready to share what I did with the dough of the second loaf.

Pepperoni Rolls adapted Gooseberry Patch Simple Shortcut Recipes

 2 eggs, beaten
1 teaspoon dried parsley
1/2 teaspoon garlic salt (I used Mrs. Dash Onion and Herb Seasoning and Rosemary Basil and Citrus Salt)
1 teaspoon dried oregano
1 cup grated Parmesan cheese (omit)
1/2 teaspoon Salad Supreme                
2 loaves frozen bread dough, thawed (I used 1 Cheddar Cheese Dough )
16-oz. pkg. sliced pepperoni
16-oz. pkg. shredded mozzarella cheese
1/2 cup Mild Cheddar Cheese
Garnish: pizza sauce, warmed

In a bowl, mix eggs, seasonings and Parmesan cheese; set aside,

Egg Mixture

Roll out first loaf into a rectangle on a floured surface.

Cheddar Cheese Dough

Spread half of egg mixture on top;

Added Egg Mixture

layer with half the pepperoni and sprinkle with half the mozzarella Cheese.

Added Pepperoni & Cheeses

Roll up jelly-roll style; place seam-side down on an ungreased baking sheet. Repeat process for second loaf.

Rolling up Jelly-Roll Style

Before Baking

(I went ahead and cut mine before baking. I baked them for 20 minutes.)

 Bake at 350 degrees for 20 to 30 minutes, until lightly golden. The bottom of the rolls will be browned.
Cool and cut into 2-inch slices; serve with pizza sauce. Makes 20 to 24 servings. (I made 12 buns)

What I Did and/or Think:
First, I did only half the recipe and used the prepared Cheddar Cheese Dough for the dough. I also cut the roll before baking it instead of afterward like the recipe stated. The other changes are in Italic stated above.

The Taste: I LOVE, LOVE, LOVE the taste of this, so did my son and his friend, they ate most of them :) These buns are basically PIZZA IN A ROLL....Pizza Rolls!  This is now my new way of making pizza, and cheese in the crust is definitely the way to go. This goes without saying, but I simply gotta say it anyway ...IT'S ANOTHER WHAT.... REPEAT!

ENJOY! Come again.....

Linked to
Make Ahead Meals for Busy Moms: Melt-In-Your-Mouth Monday Recipe Blog Hop #84 ,
Pizza Blog Hop
Recipe Sharing Monday @ Jam Hands  
Kathe With an E   You're Gonna Love It
33 Shades of Green-Tasty Tuesday

Tuesday-Talent-Show:  Chef In Training
Tasty Tuesday (Food Only) @ Naptime Creation

My Personal Pan Pizza

My Personal Pan Pizza

Hi everybody :)

So many times I find myself alone during the day, even on the weekends. I don't mind the alone time that much. The only problem is, I have a habit of cooking too much food. For today's recipe I wanted  to make a simple down-sized meal for one or maybe two :)














Jay's Signature Pizza Crust with Joyce's  tip adapted   All Recipes
  
Yield: 1 giant pizza crust

Ingredients

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt 
2 tablespoons olive oil 
3 1/3 cups all-purpose flour (I used bread flour)

Directions

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

Water,  Yeast, and Brown Sugar after 10 minutes

Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

Flour, Yeast Mixture and Seasonings

 

Dough before rising

Turn dough out onto a clean, well-floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until doubled; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

Dough after rising

 

Dough divided into 1/3

 

Pizza Pan

Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes. 

JOYCE Tip: I added Italian Seasoning, garlic powder and onion powder along with the salt/oil. And I baked them for 10 minutes prior to adding the toppings in a 12 inch cake pan and 12 inch cast iron skillet, that were both olive oiled WELL, and dusted with yellow cornmeal.... Just have to adjust weather and flour consistency to the stickiness of the dough. Some days need less, some days need MUCH more. Adding about a 1/2 cup grated Parmesan cheese to the dough is great with the seasonings. I never roll the dough out, I just use my hands and flatten it in the bottom of the pans, working up the sides. Also sometimes string cheese rolled in the crust.

What I Did and/or Think: 
 I followed the recipe and Joyce's tip. I added Mrs. Dash Onion and Herbs Seasoning and freeze dried basil instead of Italian Seasoning. I also used bread flour instead of all-purpose. 

I divided the dough into 3 parts. I labeled, dated and froze two of bags for future use.

I topped it with ground beef, sauce, peppers, onions, pepperoni, and cheese.

Pizza was MMMMmmmm Delicious! I love the flavors the herbs added to the dough. The dough was also chewy and soft, better than Pizza Hut. Yeah, I said it, and I'll say it again. :) 

Sometimes being home alone IS NOT so bad at all... :)
 

Linked to
Tuesdays at the Table 
Bizzy Bakes Recipe Box # 11 
Rattlebrige Farm: Foodie Friday  
What Works for me Wednesday at We Are That Family 
Six Sister's Strut Your Stuff Saturday Link Party - Week 59 
Pizza Blog Hop  
The Better Baker Weekend Potluck

UPDATE 2 NEW PHOTOS!!!

Before Cook

After Cooking

ENJOY! Come again.... 

Pizza-Stuffed Potatoes: Pizza In A Spud

Pizza-Stuffed Potatoes: Pizza In A Spud

Hi everybody :)

Still working on my cookbook mission I mentioned in my earlier post here; I bring you another recipe from my collection, Pizza-Stuffed Potatoes. Similar to a pizza dough made using cooked potatoes in its crust, in this recipe, the potato itself served as the crust. Therefore, eliminating the dough out of pizza :)  hee..hee... When I saw this, I thought it was such a great idea I had to share it. So here we go...

Pizza-Stuffed Potatoes From: CREATIVE COOKS' KITCHEN COOKBOOK

You Will Need

FOR THE POTATOES
4 large baking potatoes
2 teaspoons vegetable oil
1/2 cup thinly sliced pepperoni, divided
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup tomato sauce
1/2 cup sliced mushrooms
1 small green pepper, cut in thin strips (about 1/2 cup)
1/2 cup shredded mozzarella cheese ( I also added about 1/4 cup cheddar cheese)
2 tablespoons grated
Parmesan cheese

SERVES 4

PREPARING THE POTATOES
1. Preheat oven to 450°F Scrub the potatoes; pierce with a fork and rub with vegetable oil. Place potatoes on a baking sheet and bake until fork tender, about 45 minutes.

 

 
2. Halve potatoes lengthwise and scoop out flesh, leaving a 1/4-inch-thick shell with skin. Set flesh aside.

Hallowed -Out Potato

3. Chop 1/2 cup sliced pepperoni. Cut remaining slices in half; set aside.
4. In a large bowl, mash together the potato flesh, sour cream, salt and pepper; add chopped pepperoni.( I add about 1/4 cup cooked ground beef to this)

Potato Filling

5. Spoon potato mixture back into shells and arrange on baking sheet.

Potato Halves with Filling

6. Top potatoes with tomato sauce, mushrooms, green pepper snips, remaining pepperoni, mozzarella and Parmesan. Bake until heated through, about 15 minutes. (It took me about 8-10 minutes)

Potato Halve Toppings

Variations:
Just as on a traditional pizza, you can vary the toppings on these stuffed potatoes for a whole new taste sensation.Try one of the following combinations:

TACO PIZZA: Browned ground beef, taco seasoning mix, salsa, diced green chilies, shredded Monterey Jack cheese

POLYNESIAN PIZZA: Pineapple chunks, ham or prosciutto, coconut 

VEGGIE PIZZA: Chopped roasted red peppers, eggplant, zucchini and tomatoes, grated Parmesan cheese

GOURMET PIZZA: Arugula, sliced artichoke hearts, sliced portabella mushrooms, sliced fontina cheese

GREEK PIZZA: Mini-shrimp, sliced Greek olives, crushed rosemary, crumbled feta cheese

PESTO PIZZA: Pesto, chopped fresh garlic, crumbled chevre cheese


What I think:
THESE WERE DELICIOUS!!! So glad I made them. I did add some ground beef to the potato filling and sprinkled a little cheddar cheese on top with the other cheeses. So this is definitely a repeat! You can also use this method and make Pizza-Stuffed Potato Skins!!!

UPDATE: These were soooo good I made them again, later tonight.

 


ENJOY! Come again...

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