PISSALADIèRE (FRENCH-STYLE PIZZA)
You'll love this traditional appetizer. The flavors are amazing, and it's perfect to serve at your next get together!
Provided by Patricia Conte/Grab a Plate
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Preheat the oven according to the pie crust package directions. Spay a 9-inch tart pan with the cooking spray and place on a baking sheet. Gently place the dough into the pan, smoothing the edges up the sides of the pan. Remove any excess dough.
- Prick the center of the dough several times with a fork. Bake according to the package directions until lightly golden.
- Remove from the oven and set aside. Turn off the oven.
- Add the olive oil to a large skillet over medium heat. When hot, reduce the heat to medium-low, add the onions, salt and black pepper, and cook, stirring occasionally for about 15 minutes.
- Preheat the oven to 350 degrees F.
- After cooking the onions for about 10 minutes, add the garlic and the thyme. Continue cooking for another 5 minutes or so. When the onions are golden, add the tomatoes in juice, anchovy paste, and the red pepper flakes. Stir to combine, and cook for another 5-8 minutes, or until the liquid from the tomatoes has been absorbed and the mixture thickens.
- Transfer the mixture to the tart pan, spreading it out evenly. Top with the black olives.
- Place the pan back in the oven for about 5 minutes.
- Remove from the oven and garnish with fresh thyme.
Nutrition Facts : Calories 145 kcal, Fat 9 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 15 g, Sugar 0 g, Protein 2 mg
HOW TO MAKE A MUCH BETTER, STILL-EASY FRENCH BREAD PIZZA
Steps:
- Heat the oven to 425ºF. Arrange a rack in the top third of the oven and heat the oven to 425°F.
- Slice and compress the bread. Cut the bread in half crosswise with a serrated knife, then cut each half lengthwise so you have 4 pieces. Place the bread cut-side down on a rimmed baking sheet and press down firmly and evenly with your hands until it's compressed by about half.
- Toast and season the bread. Flip the bread so that it's cut-side up. Bake until lightly toasted, about 5 minutes. Remove from the oven and rub the cut-sides of the bread all over with the garlic clove.
- Top the bread. Spread the pizza sauce evenly onto the bread. Sprinkle with the mozzarella cheese and pile on additional toppings, if using.
- Bake for 10 minutes. Bake the pizzas until the cheese is melted and bubbling, about 10 minutes.
- Finish with Parmesan cheese and basil. Sprinkle with the Parmesan and basil. Cut each pizza in half and serve immediately.
Nutrition Facts : SaturatedFat 12.6 g, UnsaturatedFat 0.0 g, Carbohydrate 48.8 g, Sugar 3.2 g, ServingSize Serves 4, Protein 26.0 g, Fat 21.9 g, Calories 500 cal, Sodium 1275.1 mg, Fiber 3.3 g, Cholesterol 0 mg
PISSALADIèRE
An anchovy-olive tart made with caramelized onions and pastry. A specialty of Nice, France - perfect as an appetizer for guests!
Provided by Beeta @ Mon Petit Four
Categories Appetizer
Time 1h5m
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer, add the flour and salt. Mix with the paddle attachment on low speed just to combine.
- Gradually drop in cubes of butter, with the mixer beating on medium-low speed. Once the butter clumps are no bigger than the size of peas, stream in cold water one teaspoon at a time until a compact dough forms. The dough should pull away from the sides of the bowl.
- Wrap the dough in plastic wrap, pressing down on the dough to create a disc shape. Refrigerate for 30 minutes.
- In a medium pan, add the olive oil and warm over medium heat. Add the onion slices and sauté until translucent.
- Sprinkle the sugar all over the onions and cook until the onions have caramelized (about 10 to 15 minutes longer).
- Turn off the heat and stir in the chopped anchovies. Temporarily set this mixture aside.
- Preheat the oven to 400°F.
- Roll the pastry dough out onto a lightly floured surface. Roll the dough out into an approximate 12" square. Trim off the uneven edges. Take a fork and prick all over the pastry, except for about a 1" border along the edges, which you'll leave bare.
- Spread the onion mixture all over the prepared pastry square, leaving the border bare.
- Bake the pissaladiere for approximately 25 minutes, or until the pastry is golden throughout. Top the pissaladiere with the sliced olives (and extra anchovies, optional) and bake for another minute.
Nutrition Facts : Calories 295 calories, ServingSize 6 Servings
PISSALADIèRE (FRENCH PIZZA)
Pissaladière is the ultimate in French street food; crispy crust, caramelized onions, anchovies and salty, oil-cured olives. Because it is wonderful served both warm and at room temperature, it makes perfect picnic fare. La bonne vie is sitting on a blanket with a slice of Pissaladière and a glass of chilled, crisp white wine.
Provided by Rebecca Lindamood
Number Of Ingredients 10
Steps:
- Preheat your oven and a pizza stone to 500°F (or up to 550°F if your oven can go higher.)
- While the oven preheats, gently heat the olive oil in a heavy-bottomed skillet. Add the onions, thyme, bay leaf, garlic, salt and pepper, stirring to evenly coat with oil, and cook gently over medium low to low heat (lowering if necessary to prevent over-browning) for about 20 minutes, until the onions are softened and just lightly browning around the edges. Do not caramelize the onions completely or they will scorch in the oven giving a burned taste to the final product. Remove the bay leaf from the caramelized onions.
- Dust your work surface with flour and gently stretch your pizza dough into a circle. Use a floured rolling pin to stretch the dough out until it is about 1/8-inch thick. Generously cover a pizza peel with semolina or cornmeal.
- Spread the onion mixture (including the oil) to within 1/4-inch of the edges of the crust. Arrange the anchovies and olive halves over the top of the onions. If you're using the red bell pepper strips, arrange those artfully among the anchovies. Give the peel a gentle shake to be sure the dough isn't sticking. If it is, carefully lift that area and sprinkle more semolina or cornmeal underneath to fix it.
- Slide the dressed dough onto the hot stone and bake for between 8 and 15 minutes, depending on the heat of your oven, or until it is evenly browned and crisp underneath. Use the peel to transfer the Pissaladière to a cutting board.
- Cool for five minutes, cut into wedges and serve warm or at room temperature.
Nutrition Facts : Calories 287 kcal, Carbohydrate 44 g, Protein 7 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 755 mg, Fiber 4 g, Sugar 11 g, UnsaturatedFat 7 g, ServingSize 1 serving
FRENCH BREAD PIZZAS
These are the facts of the case and they are undisputed: Sometimes we humans can't spend four hours making dinner.
Categories main dish
Time 42m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees.Slice rolls in half and lay them, cut side up, on a large baking sheet. Top each half with a generous portion of either marinara or pesto. Next, top with a generous amount of grated mozzarella and Parmesan, if you'd like. Add whatever toppings you'd like on top of the cheese!Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Crank up the heat to 425 and put it on the highest rack until the cheese starts to bubble a bit and turn golden.Remove and serve immediately! You can cut the pizzas in half right across the middle so there are mini-French Bread Pizzas for everyone.
FRENCH STYLE PIZZA RECIPE
Make and share this French Style Pizza Recipe recipe from Food.com.
Provided by Chef Otaktay
Categories < 60 Mins
Time 55m
Yield 1 13" crust
Number Of Ingredients 11
Steps:
- Saute garlic and onion in oil until onion is transparent and set aside. Cut tomatoes into chunks and combine with olives, parsley, basil, and peppercorn and set aside.
- Top dough crust with onions, tomato mixture, and goat cheese. Drain anchovies (reserving oil) and add to pizza. Drizzle with anchovy oil. Bake in preheated 500° F oven on pizza stone for 8-10 minutes or until crust is golden brown. Remove from oven and cool on a wire rack for 2-3 minutes before cutting into wedges and serving.
Nutrition Facts : Calories 1147.2, Fat 87.4, SaturatedFat 31.3, Cholesterol 137.8, Sodium 3242.5, Carbohydrate 50, Fiber 10, Sugar 22.4, Protein 47.1
PIZZA CRUST ( FRENCH-STYLE)
This homemade recipe is well worth the effort. Add some sauce, cheese and topping and it is "Homemade Pizza Night" at your house! (Prep time does not include time for the dough to rise)
Provided by Aroostook
Categories Low Cholesterol
Time 35m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Add sugar to water. Dissolve yeast in water.
- Add 4 cups flour and salt.
- Beat well with wooden spoon.
- Add the rest of the flour one cup at a time.
- When dough starts to pull away from the side of the bowl, turn out on floured board and knead until smooth.
- Place dough in a bowl that has been oiled w/ olive oil.
- Cover and let rise until doubled in bulk.
- Cut into two portions and let rest for 15 minutes.
- Pat or roll out in pans.
- I use 15 1/2 by 10 1/2 jelly roll pans.
- Sprinkle edges of crust with cornmeal if you like.
- Spread with your favorite sauce, cheeses and topping.
- Most pizza is cooked on high heat 500°F+ for 15-20 minutes until cheese in the middle is bubbly and the bottom of the crust is browned.
- A hint-- Pizza cooks from the outside in so don't overload the middle of the pizza too much-- and have the cheese,sauce and toppings go right to the edge.
Nutrition Facts : Calories 261.6, Fat 0.7, SaturatedFat 0.1, Sodium 438.9, Carbohydrate 54.8, Fiber 2.1, Sugar 1, Protein 7.6
FRENCH BREAD PIZZA RECIPE
This French Bread Pizza is a classic pepperoni pizza baked on a loaf of French bread! The result is a soft, chewy, perfectly crispy crust topped with your favorite pizza sauce, gooey mozzarella cheese, and pepperoni slices!
Provided by Ashley Fehr
Categories Main Course
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F. Place one oven rack in the top third of the oven (this helps to prevent the bottom from burning)
- Slice French bread in half lengthwise and flatten slightly (this helps to prevent curling edges) and spread the cut side with garlic butter.
- Toast bread for 4-5 minutes (or broil 2-3 minutes) or until just slightly dried and crusty on top -- it doesn't have to be browned. Remove from the oven and reduce oven temperature to 400 degrees F.
- Spread each half with an equal amount of sauce (use a little more or less depending on how big your loaf is). You just want a thin layer so it does not become soggy.
- Top with mozzarella cheese, sprinkle with Italian seasoning, and add pepperoni (or add your favorite toppings).
- Bake for 10 (in the top third of the oven), or just until cheese is melted and beginning to brown (or to your desired doneness)
- Slice and serve.
Nutrition Facts : Calories 406 kcal, Carbohydrate 40 g, Protein 21 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 50 mg, Sodium 1017 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g, ServingSize 1 serving
FRENCH BREAD PIZZA
Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.
Provided by Zohrah78
Time 55m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Position rack in top third of oven and preheat to 425°F. Place bread, cut side up, on a rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
- Spread tomato sauce on cut sides of bread. Top with mozzarella, pepperoni, and red-pepper flakes, if using.
- Bake until cheese is melted and golden brown, about 10 minutes. Top with basil.
FRENCH BREAD PIZZAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- For the pizza base: Preheat the oven to 375 degrees F.
- Lay the rolls cut-side up on a large baking sheet. Top each half with marinara sauce (or pesto for the tomato basil pizzas), followed by the mozzarella. Then add your toppings of choice. See below for directions for assembling specific pizzas.
- Once the pizzas are assembled, put the baking sheet on the lowest rack for 8 to 10 minutes. Then turn up the heat to 425 degrees F and put the sheet on the highest rack until the cheese starts to bubble a bit and turns golden. Remove and serve immediately! Cut the pizzas in half right across the middle so there are mini French bread pizzas for everyone.
- Pizza Varieties:
- For the Canadian bacon and pineapple pizzas: Top with the Canadian bacon slices and pineapple and bake according to the directions above.
- For the Greek salad pizzas: Leave off the sauce and brush the sliced rolls with 2 tablespoons of the olive oil; sprinkle with salt and pepper. Top with the mozzarella and bake according to the directions above.
- While the pizzas are baking, toss together the olives, feta, tomatoes, cucumbers, parsley, the remaining 3 tablespoons olive oil and salt and pepper to taste in a medium bowl. Top the cooked pizzas with the chopped Greek salad.
- For the pepperoni and jalapeno pizzas: Top with the pepperoni and jalapeno slices and bake according to the directions above.
- For the tomato basil pizzas: Use pesto instead of the marinara sauce, and top with the tomato slices. Drizzle with the olive oil and sprinkle with salt and pepper. Bake according to the directions above. Top the cooked pizzas with basil leaves.
- For the hamburger pizzas: Heat the olive oil in a skillet over medium-high heat. Add the ground beef, red pepper flakes and salt and pepper and saute until the beef is no longer pink. Top the rolls with the sauteed ground beef and bake according to the directions above.
- For the hamburger taco pizzas: Top with the Cheddar and ground beef and bake according to the directions above. Top the cooked pizzas with the chopped lettuce and tomatoes.
FOUR-CHEESE FRENCH BREAD PIZZA
Each cheese plays a special role in this French bread pizza: A combination of Parmesan and pecorino makes it especially nutty and salty; mozzarella melts evenly and a sharper deli-style provolone bridges the gap between them. Once you learn how to make the classic white sauce (technically a Mornay, which is a béchamel with cheese added), you'll find dozens of ways to use it beyond pizza: Swap in an equal amount of grated Cheddar and toss it with pasta for an easy stovetop mac and cheese, or use Gruyère, slather the sauce over ham on toast, and broil until bubbly and browned. The sauce can be made up to 3 days ahead of time; store tightly covered in the refrigerator until ready to use.
Provided by Dawn Perry
Categories easy, weeknight, pizza and calzones, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the sauce: Heat oven to 450 degrees. Melt the butter in a medium pot over medium heat. Once melted, whisk in the flour and cook, stirring constantly, until starting to turn golden, about 1 minute. Whisk in the milk, a few splashes at a time to start, until evenly incorporated. Bring to a full boil, reduce to a simmer, and cook, whisking occasionally, until slightly thickened and the mixture coats the back of a spoon, about 5 minutes. (It will continue to thicken as it cools.). Remove from heat, and whisk in Parmesan, pecorino, salt and pepper. Let cool.
- Prepare the pizza: Combine olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle but doesn't brown, about 2 to 4 minutes. Remove from heat.
- Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
- Toss together the cheeses in a medium bowl. Spread sauce over the two bread halves all the way to the edges and top with cheese.
- Return to the oven and bake until melted, about 5 minutes. Increase heat to broil. Broil until the cheese is bubbly and browned in spots (watch carefully!), 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with red-pepper flakes and oregano, if you like.
More about "french style pizza recipes"
FRENCH ONION PIZZA RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Total Time 1 hr 5 mins
- In a large skillet, heat olive oil and butter over medium-high heat. Stir in onions, salt, pepper and sugar. Cook until onions are caramelized, about 20-25 minutes.
- Add in beef broth, sherry, Worcestershire sauce and thyme sprigs and cook for 5 minutes or until liquid is evaporated. Remove from heat and set aside.
- Stretch prepared pizza dough into a round (about 12 inches in diameter) place onto a lightly greased pizza pan. Place slices of Swiss cheese on the dough, leaving a 1-inch border for the crust. Distribute the caramelized onion mixture evenly over the cheese slices. Sprinkle with grated Gruyere and Parmesan and bake for 20 minutes.
FRENCH BREAD PIZZA RECIPE - BLOGCHEF
From blogchef.net
Estimated Reading Time 1 min
FRENCH DIP PIZZA RECIPE | MYRECIPES
From myrecipes.com
Total Time 1 hr
- Prepare the Cheese Sauce: Whisk together flour and 1/2 cup milk in a bowl until smooth. Heat remaining 1 1/2 cups milk in a saucepan over medium-high until just simmering. Whisk in flour mixture, and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat; whisk in cheeses, salt, and garlic powder. Cool to room temperature, about 15 minutes.
- Prepare the Au Jus: Heat stock and bouillon in a small saucepan over high. Bring to a boil, and cook until reduced to 1 cup, 5 to 6 minutes. Whisk in soup mix, and boil, whisking often, until smooth, about 1 minute. Let stand 5 minutes. Strain; discarding any solids.
- Prepare the Pizza: Preheat oven to 500°F; place a pizza stone in oven to preheat. Heat 1 1/2 tablespoons of the oil in a large skillet over high. Add onion; cook, stirring occasionally, until lightly browned, about 2 minutes. Lower heat to medium. Sprinkle onions with salt, and cook, stirring often, until browned and softened, 8 to 10 minutes. Remove from heat; cool slightly.
- Roll dough out on a lightly floured surface into a 14-inch circle. Sprinkle cornmeal on preheated pizza stone. Place rolled dough on stone. Working quickly, spread 3/4 cup of the Cheese Sauce on dough leaving a 1-inch border. Top with roast beef, folding slices slightly to create height. Top with onions, and arrange provolone slices in a circle pattern.
EASY FRENCH BREAD PIZZA - HALF-SCRATCHED
From halfscratched.com
Reviews 4Calories 314 per servingCategory Main Course
- Place bread cut side up on baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
- Spread tomato sauce on cut sides of bread and top with mozzarella, pepperoni and red pepper flakes.
- Bake until cheese is melted and golden brown, about 10 minutes. Top with freshly grated Parmesan cheese and more red pepper flakes (if desired).
FRENCH TOAST PIZZA (BRING LEFTOVER PIZZA BACK TO LIFE ...
From liveeatlearn.com
Reviews 1Category Main Dishes, PizzasCuisine AmericanTotal Time 11 mins
- Prep: In a shallow dish (wide enough to fit a slice of pizza), whisk together egg, milk, salt, and pepper to evenly combine.
- Dip: Dip each slice of pizza in the egg mixture, holding it in to allow the crust to soak up the egg. Be sure to coat both sides.
- Cook: Grease a large saute pan and set over medium heat. Add each dipped pizza slice, cooking about 3 minutes per side, or until outside is golden brown. Serve hot off the stove.
FRENCH ONION PIZZA · ERICA'S RECIPES
From ericasrecipes.com
5/5 (2)Total Time 1 hr 45 minsCategory Main CourseCalories 744 per serving
- Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add the onions and sugar and cook on medium until they start to talk to you. Lower the heat to low and cook slowly, stirring occasionally, for about 45 minutes or until the onions are very soft and caramelized.
- While the onions are cooking, roast the bell pepper. Turn on the oven broiler. Roast the pepper right under the heat for 20 minutes, turning a quarter turn every 5 minutes. Remove from the oven and seal in a ziploc bag to steam.
- Turn up the heat on the onions to medium-high. When they start to sizzle a bit, add the sherry and cook 3 minutes to deglaze the pan and boil off most of the liquid. Remove from the heat and set aside. Season with a pinch of kosher salt.
CLASSIC FRENCH BREAD PIZZA RECIPE FROM RACHAEL RAY ...
From rachaelrayshow.com
- For the sauce, heat EVOO over medium heat in small saucepot and add garlic, swirl a minute and add flakes, oregano, onion, parsley, swirl, add tomatoes and sauce and basil, bring to a bubble and thicken 15 minutes over low simmer
RECIPE: A NEW YORK CITY CHEF'S FRENCH BREAD PIZZA PUTS ...
From insidehook.com
Author Evan Bleier
FRENCH BREAD PIZZA RECIPE {AN EASY PIZZA BREAD RECIPE}
From deliciouslyseasoned.com
Cuisine ItalianCategory Dinner, Lunch, Main CourseServings 6Total Time 35 mins
HOMEMADE FRENCH BREAD PIZZA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Cuisine American, Italian AmericanTotal Time 20 minsCategory Dinner, Main CourseCalories 186 per serving
THE BEST FRENCH BREAD PIZZA - THE CHUNKY CHEF
From thechunkychef.com
5/5 (7)Total Time 33 minsCategory Main CourseCalories 692 per serving
THE BEST FRENCH BREAD PIZZA RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (13)Total Time 30 minsCategory Mains, PizzaCalories 779 per serving
PISSALADIERE FRENCH STYLE PIZZA RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 313 per serving
YOUR NEW FAVORITE PIZZA IS … FRENCH? - THE NEW YORK TIMES
From nytimes.com
FRENCH-STYLE CHEAT’S PIZZA | BETTER HOMES AND GARDENS
From bhg.com.au
FOIL FRENCH BREAD PIZZA RECIPE - REAL FOOD DIGEST
From realfooddigest.com
#GB_CHEF FRENCH FRIES PIZZA | EASY RECIPE | DELICOUS ...
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love