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French Bread Pizza




Difficulty:Moderate
Prep Time:10 Minutes
Cook Time:1 Hours
Serves:20

Nutritional Information

A true fan favorite!

Ingredients

  • For the Bread:
  • 3 cups All-purpose flour
  • 1 1/4 packages Active dry yeast (.25 ounce)
  • 3/4 teaspoon Salt
  • 1 cup Warm water (110 degrees)
  • 1 1/2 teaspoons Cornmeal
  • 1/2 Egg white
  • 1 1/2 teaspoons Water
  • For the Pizza:
  • 1 1/2 tablespoons Butter
  • 2 tablespoons Extra-virgin olive oil, divided
  • 2 cloves Garlic, finely minced
  • Pinch Red pepper flakes
  • 1/4 teaspoon Dried oregano
  • 2 tablespoons minced fresh parsley or basil leaves
  • To taste Kosher salt
  • 1/2 Large loaf French or Italian bread, about 18 inches long and 4 inches wide, split in half lengthwise and crosswise
  • 1/2 14.5 ounce can crushed tomatoes
  • 4 ounces freshly grated whole milk mozzarella cheese
  • 1 ounce grated Parmigiano
  • Optional Pesto:
  • 1 bunch Parsley
  • 5 cloves Garlic
  • As needed Olive oil, to thin out pesto
  • To taste Salt and pepper

Directions

  • 1. For the bread In a large bowl, combine flour, yeast and salt. Stir in warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
  • 2. For the Pizza Preheat EGG to 425°F using indirect heat. Heat butter and 3 tablespoons olive oil in a medium saucepan over medium-low heat until butter is melted. Add garlic, pepper flakes, and oregano and cook, stirring occasionally, until garlic is softened but not browned, about 2 minutes. Stir in half of parsley/basil and a big pinch of salt. Remove from heat.
  • 3. Combine the parsley and garlic in a food processor. Process until smooth, adding olive oil as needed for it to process smoothly. Season to taste with salt and pepper. Use in place of the tomato mixture in the above directions.
  • 4. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
  • 5. Place bread cut-side-up on a clean work surface. Using a rimmed baking sheet, press down on bread evenly until compressed to about 2/3rds of its original height. Place bread on top of rimmed baking sheet. Using a pastry brush, brush half of garlic/butter/oil mixture evenly over cut surfaces of bread, making sure to get plenty of bits of garlic and aromatics. Set aside.
  • 6. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
  • 7. Add tomatoes to remaining garlic/butter/oil mixture in pan, stir to combine, increase heat to medium, bring to a simmer, then reduce heat to maintain a bare simmer. Cook, stirring occasionally, until rich and reduced, about 15 minutes. Season to taste with salt.
  • 8. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
  • 9. Spread sauce evenly over bread, then spread mozzarella on top of sauce. Transfer to the Egg and bake until cheese is melted and just starting to brown, about 10 minutes. Remove from the grill and immediately sprinkle with Parmigiano, remaining parsley/basil, and remaining tablespoon extra-virgin olive oil. Allow to cool slightly and serve.
  • 10. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf.
  • 11. Preheat the Egg to 375º using indirect heat for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828