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French Bread Pizza

French Bread Pizza
Photo by Quentin Bacon, and food styling by Lori Powell and Adeena Sussman


I like an upscale, artisanal pizza as much as the next person, but for real comfort I’ll take my sauce and melted mozzarella home-style. I’ve been making impromptu pizzas on everything from English muffins to mini-bagels since I could reach the kitchen counter. This French Bread Pizza recipe is by far my favorite, simple as can be yet somehow a little sophisticated too. Scooping out the bread is my way of getting a crispy crust without overdoing the bread and a sprinkle of peppery arugula is the perfect no-fuss vegetable topping.


French Bread Pizza



1 8-ounce whole grain French baguette (about 12 inches long)
1 cup Quick Marinara Sauce, or store bought Marinara sauce
2 cups lightly packed arugula leaves, coarsely chopped (about 2 ounces)
1 cup grated part-skim mozzarella cheese (4 ounces) *
¼ cup grated parmesan cheese (3/4 ounce) *



Preheat the oven to 425F. Line a baking sheet with foil.

Cut the bread in half lengthwise, then cut each half crosswise into 4 pieces. Scoop out the soft center of the bread and discard.

Place the bread, scooped side up, onto the prepared baking sheet.

Spread 2 tablespoons of sauce on each piece. Top with the arugula, then the mozzarella and Parmesan cheeses. Bake until the bread is toasted and the cheese is melted and bubbling, about 12 minutes.

Makes 4 servings

Serving size: 2 pieces

Per serving: Calories 250; Total Fat 11g (Sat Fat 4.5g, Mono Fat 4.1g, Poly Fat 0.7g); Protein 16g; Carb 23g; Fiber 4g; Cholesterol 20mg; Sodium 540mg

Excellent Source of: Calcium, Manganese, Phosphorus, Protein, Selenium, Vitamin C, Vitamin K

Good Source of: Fiber, Magnesium, Niacin, Riboflavin, Thiamin, Vitamin A, Vitamin B12, Zinc

* Many cheeses are not technically vegetarian because they are made using an animal-derived enzyme called rennet. To make this recipe officially vegetarian, use cheese labeled “vegetarian,” or “no animal enzymes.”

Copyright 2016 Ellie Krieger All rights reserved

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