What Is A Pizza Boat?

These Pizza Boats are going to be your NEW go-to recipe when you’re in a hurry! Do your kids love and request pizza all the time? Do you feel like you are always making a new pizza recipe but have gotten burnt out with all the same ideas? We tried a new version of pizza by making Pizza Boats.

What is pizza on bread called?

Focaccia (/fəˈkætʃə/; Italian pronunciation: ; Ligurian: fugassa ) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called ‘pizza bianca’ (“white pizza”).

Does pepperoni go on top of cheese?

This approach would result in yells (especially from the kids), the least of which is “Where’s the pepperoni?” Tradition suggests that the pepperoni is smack on top of the cheese, so that the slices get a lot of heat, allowing them to cook just enough to release the essential oils, hence the taste and flavor.

How long do you put a French bread pizza in the microwave for?

Microwave (1100 watts) Then Oven

1. PREHEAT OVEN TO 425°F. (Toaster Oven 400°F)
2. Remove pizza(s) from carton and plastic wrap. Place on microwave safe plate.
3. MICROWAVE HIGH. (100% power) 1 pizza – 1 minute, 2 pizzas – 2 minutes.
4. Carefully transfer pizza(s) to baking sheet.
5. Bake 8 to 10 minutes.

How do you cook a frozen French bread pizza?

COOKING INSTRUCTIONS

1. PREHEAT OVEN TO 375°F. (Toaster Oven 400°F)
2. Remove pizza(s) from carton and plastic wrap. Place on baking sheet.
3. Bake 20 to 23 minutes until cheese melts and product is heated through.

What do French call pizza?

Pissaladière (French Pizza)

Who invented pizza?

That did start in Italy. Specifically, baker Raffaele Esposito from Naples is often given credit for making the first such pizza pie. Historians note, however, that street vendors in Naples sold flatbreads with toppings for many years before then.

What is the correct order of pizza toppings?

When making pizza what goes on first? Typically tomato sauce will go on first on top of the dough, then cheese and then toppings. This allows the cheese to bubble and brown and the toppings to get direct heat and become crisp.

What goes on first toppings or cheese?

In the pizza industry, in North America, most pizza places put cheese underneath toppings, unless the customer requests “extra cheese.” In that case, all the cheese is loaded on top of all the toppings.

Why cheese pizza is better than pepperoni?

In terms of nutritional breakdown, a slice of medium pepperoni pizza contains 25 more calories and 3 g more fat than the cheese pizza. Pepperoni pizza contains more protein than the cheese one. Cheese pizza is rich in calcium and can fulfill 20% of the daily calcium requirements.

How do you make a digiorno French bread pizza?

Oven Bake for Golden Crispy Crust: Step 1: Preheat to 375 degrees F. Step 2: Remove pizza from box & wrap. Step 3: Place pizza on baking sheet, center rack. Bake 27 minutes.

Is Stouffer’s French Bread Pizza microwavable?

Remove pizza from box and plastic bag. Place pizza on a microwave-safe plate. Thaw in microwave using High Power: 1 Pizza: 1-1/2 minutes; 2 Pizzas: 2-1/2 minutes. Carefully remove pizza from microwave and plate.

Can I microwave stouffers French bread pizza?

Place pizza on microwave-safe plate. Microwave: pizza on high: cook 1 pizza 1 1/2 minutes. Cook 2 pizzas 2 1/2 minutes. Transfer: carefully place pizza on preheated baking sheet.

How do you keep French bread pizza from getting soggy?

The key to make sure that your French Bread Pizza is not soggy:

1. First, brushing the bread with olive oil on the bottom and garlic butter on top helps the bread get nice and brown in the oven.
2. Second, toasting the bread in the oven before adding the toppings prevents a soggy crust.

How do you microwave a Red Baron French Bread Pizza?

Microwave (1100 watts) Then Oven

1. PREHEAT OVEN TO 425°F. (Toaster Oven 400°F)
2. Remove pizza(s) from carton and plastic wrap. Place on microwave safe plate.
3. MICROWAVE HIGH. (100% power) 1 pizza – 1:15 minutes, 2 pizzas – 2:15 minutes.
4. Carefully transfer pizza(s) to baking sheet.
5. Bake 8 to 10 minutes.

How do you air fry a Red Baron pizza?

You may cook Red Baron Pizza in air fryer for about 6-8 minutes at 350°F (preheated) until the crust becomes nice and crispy. Make sure not to overcook the pizza as the toppings might get burnt.

Do pizza boats need to be refrigerated?

Zucchini Pizza Boats can be refrigerated for up to 4 days. Reheat in the oven at 350 degrees F, until the cheese is freshly melted and the boats are hot. In case you missed it, our first official Zucchini Week kicked off with Zucchini Enchiladas, and I’ll be back soon with another yummy zucchini recipe for you!

How to make zucchini pizza boats?

Arrange the halved zucchini in a baking dish or on top of a parchment-lined baking sheet. Sprinkle with salt. Seasoning the zucchini right away will give your pizza boats more flavor. Fill with sauce. The exact amount of pizza sauce you need for each boat will vary based on the size of your zucchini.

What is the best way to reheat pizza boats?

Zucchini Pizza Boats taste great leftover (just not out of the freezer). Zucchini Pizza Boats can be refrigerated for up to 4 days. Reheat in the oven at 350 degrees F, until the cheese is freshly melted and the boats are hot.

Toppings: Over or Under?

This dispute about the over/under has absolutely nothing to do with gambling.Instead, it is about the toppings for pizza and where they should be placed on the pizza.The core of an over-under scenario is a concoction of components that includes tradition, appearance, and common sense, among other things.

For example, common sense and appearance dictate that you will not place the pepperoni slices on the pizza dough and then spoon the pizza sauce over the pepperoni pieces (at least, I hope not).When using this technique, there would be shouts (particularly from children), the least of which would be ″Where’s the pepperoni?″ Tradition has it that the pepperoni should be placed directly on top of the cheese so that the slices get a great deal of heat, allowing them to cook just long enough to release the essential oils that give the pizza its distinctive taste and flavor.Not only that, but it also helps to improve the overall aesthetic of the pie.The placement of your pizza toppings, on the other hand, can have an influence on the overall goodness and flavor of the pizza.In the case of fresh mushrooms on a thin-crust pizza, there are two aspects that might have an impact on the flavor of the dish.

• A mushroom that has been sliced extremely thinly and put immediately on top of the cheese will dry up in a heartbeat, turning the mushrooms into flavorless bits of cardboard when exposed to high heat (mushrooms have a high moisture content).
• This is not good.
• A thin layer of cheese should be placed on top of thinly sliced mushrooms, allowing the cheese to shield the mushrooms from the heat while yet cooking them just enough.
• When it comes to the hidden mushroom method, if you have a problem with it, toss the sliced mushrooms in olive oil before arranging them on top of the cheese.
• Fresh mushrooms that are cut thicker than usual, as well as canned mushrooms, will often survive the heat without deteriorating in quality.
• Fresh spinach is another topping that suffers when exposed to high temperatures.

Baby spinach has been the spinach of choice in recent years.Furthermore, while it tastes fantastic on a pizza, it is quite delicate.Cooking the spinach is not an option (it wilts away to the point where you will blow your food budget), so when using fresh baby spinach as a topping, you have two options: either bury the leaves partially under the cheese (as with the mushrooms) or chop it and combine it with the shredded cheese (which will take more time).Excessive or insufficient considerations have a link with the style of a certain topping as well.In the case of fresh tomato slices (normal slicing tomato), for example, I would not place them immediately on top of the crust (the high water content would result in a soggy crust).

• Place half of the shredded cheese on top of the crust first, followed by the tomatoes, and then the remainder of the shredded cheese.
• The tomatoes will become apparent as the cheese melts and the cheese is melted.
• In addition, I would put a generous amount of grated Parmesan on top to improve the flavor and aesthetic.

1. Is there a layer of uncooked Italian sausage beneath the cheese?
2. No.
3. What’s that on top of the cheese?
4. Yes.
5. When it comes to filled pizza, including ingredients such as mushrooms and spinach (or broccoli, artichokes, or cooked sausage) is a no-brainer.
6. This is accomplished in a straightforward manner, such as by simply mixing the topping with the shredded cheese.

The cheese (along with any additional toppings) is then put onto a deep-dish pan that has been prepared with pizza dough.The second layer of dough is placed on top of the cheese/topping combination, and then the pizza sauce is added.The lengthy baking time (an average of 35 to 40 minutes) required for a filled pizza allows the ″toppings″ to be properly cooked through and browned.Putting fresh broccoli florets on top of the cheese, on the other hand, will have no beneficial effect on either the broccoli or the pizza.Fresh broccoli florets should be placed beneath the surface, not above.When it comes to cheese, do you like it over or undercooked?

Using normal shredded mozzarella or provolone cheese, or a combination of different cheeses, you can go either above or under the recommended serving size, or both.Over other pizzas, such as Mexican pizza, I cut the refried beans with a small amount of water to make them easier to distribute on the dough (first topping).After that, I add a mixture of Monterey Jack and cheddar on top.

• I spread a few dabs of salsa on top of the jack/cheddar mixture.
• Now for some more of the cheese combination.
• To finish, add the chorizo pieces and a sprinkle of cilantro on top of the salad.
• Putting the cilantro behind the cheese, for example, would be inappropriate (I am going for taste and appearance here).
• You should keep in mind that when you order a typical deep-dish pizza, such as those served at Uno or Due in downtown Chicago, the mozzarella slices are placed on top of the crust and beneath the pizza sauce.

It is important to place cheese slices on top of the dough in order to prevent the dough from becoming a soggy mess, while also contributing to the overall deliciousness (as in a good crust chew) of the completed product.Fresh mozzarella, on the other hand, is a different story.I would despise it if a traditional Margherita pizza was presented to me with the cheese buried beneath the tomato sauce on top.

For starters, the melt would not be the same, and the look would be a little strange.The same may be said regarding the freshly chopped basil on the Margherita.It goes on top of the pizza, but only after it has been taken out of the oven.

• PIZZA WITH ASIAGO PEPPERS AND TOMATOES This recipe makes one 14-inch pizza (scale up in direct proportion) 1 pizza shell (14-inch diameter) 112 cups finely grated Asian-style cheese or Fontina cheese 6 colossal (about 1 pound) 14 (one-fourth) inch thick slices of fresh Roma tomatoes, cut crosswise 2 tbsp.
• extra-virgin olive oil (optional).
• grated Parmesan cheese (about 2 tablespoons) chopped into strips 1 cup roasted red peppers (cut into strips) 10-12 basil leaves (fresh or dried) Half of the Asiago should be distributed equally over the pizza dough.
• Place the sliced tomatoes on top of the cheese in a uniform layer.

Pour the olive oil over the tomatoes and toss to coat.Finish with a sprinkle of Parmesan.Place the strips of bell peppers on top of the tomatoes in an equal layer.Tear the basil leaves into little pieces and sprinkle them on top.The leftover Asiago should be sprinkled on top.

Bake.

Pissaladière (French Pizza)

• My final year of high school was spent as an exchange student in the Alsace area of France, where I met some of my best friends. I have no clue how my parents managed to pull it off while going through a divorce on a church income and while still pursuing a full-time education, but I am forever thankful to them. I took full advantage of the chance they provided me, and I studied (the males) diligently. After graduating from a French high school, I traveled throughout France, Germany, Switzerland, and even a little bit of Italy, soaking up the culture, admiring the architecture, eating my weight in pastry, reading their literature, attending sporting events, hiking in the countryside, and walking the city streets (only on the safe ones, ish.) to name a few highlights. Sorry, Mom. ), developed lasting friends, and -looking back – accomplished everything I could have hoped to do. With the exception of one item. For the record, the year I spent in France fell exactly in the midst of my seven-year tenure as a vegetarian, so it was a perfect fit. Sigh. Yes, you are correct. I spent a school year in the city that is known as the ″Sausage Capital of the World.″ As in the area of France that is most renowned for its charcuterie and speciality hams, and oh man, the charcuterie and specialty hams are incredible. (That sound is the sound of me continuously smacking my head against the desk.) I wish I could go back in time and relive the meat section of the vacation. To be quite honest, I must say that I did not go hungry despite the absence of ham on the menu. No matter what you eat, France is a foodie’s paradise. I ate cheese and pastry and veggie tartines, as well as more cheese, more cheese, and even more cheese. It was a delicious meal. During my travels, I consumed a significant amount of French cheese. A large number of cheeses were thrust upon me by the welcoming people of the region since I was not indulging in the local meats (cry, gnash, groan). In addition, if you think I ran out of cheeses to taste when I was in La Belle France, you’d be wrong. If you look at all of the many cheeses I sampled on my trip to France, you could conclude that cheese was my favorite cuisine there. But that title goes to a dish that, in my opinion, is the pinnacle of French cuisine and will remain such for the foreseeable future. That being said, it isn’t some high-falutin’, fancy-pants meal that takes more than five days to prepare either. Pissaladière is that excellent, sturdy, popular-with-the-citizens pick that everyone loves. Whimper, note the absence of ham tirade in the preceding description of pissaladière, yet it is, at its core, a quintessential French meal that originated in Alsace. In a nutshell, it’s a type of French pizza. In contrast to traditional Italian pizza, the dough is a little breadier, and it’s coated with a thick coating of caramelized onions before being topped with salty, oil-cured olives and anchovy fillets. This is a recipe that, among other things, captures the essence of why I like France. When the meal is delicious, they don’t mind if it smells a little bad. I’ll make it back to France at some point. I’ll take you on a tour of the areas where I spent some of the most formative years of my life. I’m going to gorge myself on cheese and pastries once more, take a tour of the countryside, and marvel at the architecture. But this time, I’m bringing my own handsome companion, and I’m going to sample that ham and sausage, for crying out loud. … I’ll very probably be carrying a pissaladière as well. Or two, or three. Pizzadière is the pinnacle of French street cuisine, with its crispy crust, caramelized onion topping, anchovies, and salty, oil-cured olives, to name a few ingredients. Because it is delicious served both warm and at room temperature, it is an excellent choice for picnic meals as well. Sitting on a blanket with a piece of Pissaladière and a glass of cool, fresh white wine is what the good life is all about. 1 pound of pizza dough, preferably this type of dough
• 1 bay leaf
• 3 medium onions peeled, halved, and cut into thin half-moon shapes then roughly chopped
• 3-4 tablespoons olive oil
• 1/4 teaspoon dried thyme or 1/2 teaspoon fresh thyme
• 1/2 teaspoon kosher salt
• black pepper to taste
• 3-4 tablespoons olive oil
• 1/4 teaspoon dried thyme or 1/2 teaspoon fresh thyme
• 8-10 oil-packed flat anchovy fillets, patted dry
• 16 oil-cured olives, pitted and halved (You don’t have to be fancy about it. Just get it done. Remove the pit from the olives with your fingers and cut them in half.)

• Preheat your oven and a pizza stone to 500°F (or up to 550°F if your oven has the capability of reaching higher temperatures).
• While the oven is preheating, warm the olive oil in a heavy-bottomed pan over low heat. Continue to cook gently over medium-low to low heat (lowering the heat if necessary to prevent over-browning) for about 20 minutes, or until the onions are softened and just lightly browning around the edges. Add the thyme, bay leaf, garlic, salt, and pepper, stirring to evenly coat with oil, and remove from heat. Avoid caramelizing the onions entirely or they may scorch in the oven, imparting an unpleasant burnt flavor to the finished recipe. Remove the bay leaf from the caramelized onions and set it aside. Lightly dust your work area and carefully stretch the pizza dough into a circle on the work surface. Make use of a dusted rolling pin to roll out the dough until it is approximately 1/8-inch thick. Preparation: Sprinkle a generous amount of semolina or cornmeal on a pizza peel and spread the onion mixture (including the oil) to within 1/4-inch of the edges of the crust. Arrange the anchovies and olive halves on top of the onions in a decorative manner. Make a slight shake of the peel to ensure that the dough is not clinging to it. Then carefully raise that part and sprinkle additional semolina or cornmeal below it to make the problem go away
• Remove from the oven and allow to bake for 8 to 15 minutes, depending on the heat of your oven, or until the dough is uniformly browned and crisp on the bottom and sides. To transfer the Pissaladière to a chopping board, use the peel as a guide.
• Allow to cool for 5 minutes before cutting into wedges and serving warm or at room temperature.

The nutritional information is offered to you as a courtesy and is only an estimate. You should use your favourite nutrition calculator to calculate the nutritional information for your dish based on the actual items that were used in it. This content was made possible by a sponsorship from Frigidaire.

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Who Invented Pizza?

ARTS & CULTURE— Food

Have You Ever Wondered.

• Who was the inventor of pizza?
• How long has pizza been in existence?
• What was the location of the first pizza in the United States?

Mykah from Allison, Texas, provided the inspiration for today’s Wonder of the Day.″Can you tell me who developed pizza?″ Mykah wonders.Thank you for joining us in our WONDERING, Mykah!

Mmmm…can you detect a scent?A hot pie rests on the counter, fresh from the oven and ready to be devoured.The fragrance of heated bread, melting cheese, and boiling tomato sauce fills the air, enveloping your senses completely.Are you ready to tuck into your favorite of all foods?Are you ready to plunge in?

• What exactly are we discussing?
• Of course, we’re talking about pizza!
• Some children enjoy meat, while others do not.
• Some children enjoy veggies, while others avoid them at all costs.
• Some children like seafood, while others believe that fish should be left in the water.
• But there is one thing that almost all children can agree on: pizza is fantastic!

What is the origin of this widely acclaimed dish?Pizza is frequently associated with Italian cuisine.Do the Italians, on the other hand, receive the credit?Alternatively, did someone else create the first pizza?There isn’t a simple answer here.

• Different historians have come up with different conclusions.
• A great deal relies on your definition of ″pizza.″ Do you conceive of pizza as a flatbread that has been baked in a brick oven?
• If this is the case, its origins can be traced back to ancient periods in the Middle East.

1. Flat bread was eaten by the ancient Babylonians, Israelites, and Egyptians, all of whom baked it in mud ovens.
2. Do you believe that a pizza must have toppings to be considered complete?
3. In such instance, it may be traced back to the ancient Greeks and Romans, among other civilizations.
4. They both ate flatbreads that had been prepared and were covered with olive oil and spices.
5. This dish is now referred to as focaccia bread.
6. What about the type of pizza that most people are familiar with?

Those pizzas with tomato sauce, cheese, and various toppings, you know the ones.That did begin in Italy, to be sure.In particular, baker Raffaele Esposito from Naples is frequently credited with creating the world’s first pizza pie.However, historians point out that street sellers in Naples had been selling flatbreads with toppings for many years before to it.According to legend, the Italian King Umberto I and his wife, Queen Margherita, paid a visit to Naples in 1889.Esposito was summoned to the location and requested to prepare a pizza for them.

Fresh tomatoes, mozzarella cheese, and basil were strewn on the top of the pizza.That particular pizza is still referred to as Pizza Margherita today.Immigrants from Italy brought pizza with them when they settled in Spain, France, England, and the United States.

• However, it did not receive widespread acceptance until after World War II.
• It was at this point when returning soldiers began looking for the meals they had grown to like while serving overseas.
• The first pizza in the United States, G.
• Lombardi’s, opened its doors in 1905.
• Gennaro Lombardi was the property’s owner.

In New York City, he launched his restaurant at 53 1/3 Spring Street, which is now closed.It is still in operation today, with the same oven continuing in use, albeit in a different location.As of today, pizza is one of the most widely consumed foods in the United States as well as around the entire world.

Do you eat pizza on a regular basis?What are some of your favorite accoutrements?Do you believe that toppings such as pineapple should be included on pizza?

• Everyone has their own set of tastes and interests!
• Common Core, Next Generation Science Standards, and National Council for the Social Studies″>Standards: C3.D2.His.2, CCRA.L.3, CCRA.L.6, CCRA.R.1, CCRA.R.2, CCRA.R.10, CCRA.SL.1, CCRA.SL.2, CCRA.SL.3, CCRA.SL.6, CCRA.SL.1, CCRA.SL.2, CCRA.SL.1, CCRA.SL.2, CCRA.

Wonder What’s Next?

Are you prepared to stick it out for the long haul? Prepare yourself by loading up on carbs and drinking plenty of fluids before you hit the road. It’s possible that today’s Wonder of the Day will exhaust you…

Try It Out

• Mmmm! Are you starting to feel hungry? Take part in the following activities with a friend or family member and sink your teeth into them: Make a trip to your local food shop or supermarket with your class. What is the number of different sorts of pizza that you can find? You undoubtedly already know that pizza is one of the most popular dishes in the world, but did you understand just how widespread its popularity is? Keep an eye out for frozen foods and pasta sections where you may locate boxes of homemade pizza mix if you’re on the hunt for pizzas. However, you might be able to buy pizzas in the meat department, which is also where portable lunch-sized meals are available. In addition, you may frequently buy prepared, ready-to-eat pizzas in the deli sections of supermarkets. How many different sorts of pizzas did you come across in total?
• What toppings would you put on your ultimate pizza? Do you want some extra cheese? Pepperoni? Sausage? Onions? Peppers? Mushrooms? Take some time to plan out the perfect pizza, starting with the crust and working your way up. Do you have a preference for crust type? Is it better to be thick or thin? Fillings of cheese, herbs, and spices, or something else entirely? After that, think about the sauce you’d want to use. Do you want something hot and spicy? Is it sour or sweet? What do you think of the cheese? Is it possible to consume too much cheese? What sort of cheeses would you put on your pizza if you were making it? Mozzarella? Parmesan? Something a little more original? Finally, add your choice meats and veggies on the top of your pizza. Finished! When you’ve completed drawing the perfect pizza pie, show it to a trusted adult friend or family member and ask them to assist you in turning your vision into a handmade reality hot from the oven. Schedule time for you and your friends to bake pizza together, and then get to work.
• Have you ever been to a restaurant and watched a pizza being made? Instruct an adult friend or family member to assist you in locating a nearby pizzeria that would be willing to allow you to have a close-up look at the process of producing pizza from scratch. Possibly, you’ll be able to provide a hand in the process, as well! There’s nothing quite like getting your hands dirty and doing everything yourself, from mixing the dough to sliding the pizza into the oven. What’s more, the finest thing is. When it’s finished, you’ll be able to sample your labor of love.

Wonder Sources

• (accessed 25 June 2019)
• (accessed 25 June 2019)
• (accessed 25 June 2019)
• (accessed 25 June 2019)
• (accessed 25 June 2019)
• (accessed 25 June 2019)
• (accessed 25 June 2019)
• (accessed 25 June 2019)
• (accessed 25 June 2019)

Wonder Contributors

Please accept our thanks for the questions you sent concerning today’s Wonder subject from Kylee, Emma, Rosa mae, Gloria, and Mailee. Continue to WONDER with us! What exactly are you puzzling over?

When Making Pizza What Goes On First? Get The Order Right

When you’re making a pizza, you’ve undoubtedly questioned what order your tomato sauce, cheese, and toppings should be placed on the crust.Depending on where you are in the globe, this may be a very passionately discussed subject at times.Consequently, which comes first, the cheese or the tomato?

Do you start with the toppings or the cheese on your pizza?What goes on top of a pizza first when cooking one?It is customary for tomato sauce to be applied first on top of the dough, followed by cheese and finally the toppings.This permits the cheese to bubble and brown while also providing direct heat to the toppings, which causes them to become crisp.There are certain exceptions, such as when the cheese is placed first or when the toppings are placed beneath the cheese, but they are limited to specific pizzas.

• Let’s talk about why this is the case and what the exceptions are.
• Aside from that, I have some guidelines on how to properly top a pizza.
• If you’re looking for a dependable dough recipe, go no farther than my pizza dough recipe, which includes step-by-step directions.

Why Top The Pizza In This Order

The texture and flavor, which are both enhanced when the ingredients are prepared in the proper sequence, are perhaps the most crucial.When the cheese and toppings are placed directly on the heat source, they become toasted.Toasted cheese has a richer taste and a crispier texture than untoasted cheese.

On pizza, no one wants their cheese to be raw and squishy.It is also crucial to have a professional presentation.By placing the toppings on the pizza last, you can readily see what is on it and it appears more attractive as a result.This would not be the same if the pizza toppings were buried beneath the cheese.When the toppings are placed on top of the mozzarella, the pizza just looks nicer.

• The ingredients on the pizza are immediately distinguishable, and the vibrant colors of the toppings make the pizza appear quite tasty.
• In addition to making the pizza seem more appealing, placing the toppings on top of the cheese can help to prevent the toppings from becoming soggy and mushy.
• If the toppings are placed beneath the cheese, they will be steamed and quickly cooked when the pizza is placed in the oven.
• Because of the heat from the oven, the toppings are releasing water vapor as they are cooking.
• This water vapor will become trapped beneath the cheese, causing the toppings to steam up on their own own.
• It is possible to get pineapple mush if you place pineapples underneath the cheese.

In the event that you place pepperoni underneath the cheese, you may end up with some wet pepperoni on your pizza.Many pizza toppings should not be steamed since they are delicate.As a result, if you want to avoid mushy toppings, place them on top of the cheese so that they may cook and crisp in the oven before serving.The best suggestion I can give you for baking crispy pizza in your home oven is to use a pizza ″steel.″ This provides strong heat from underneath, similar to that of a brick oven — I purchased this steel from Amazon, which is substantially less expensive than the original brand, but works just as well as the original.Steel is more conductive than stone, allowing it to transfer more heat while also being less prone to shattering and being simpler to clean.

• If it is out of your price range, the second best alternative is a cordierite pizza stone, which is constructed of volcanic rock.
• Check out my essential pizza equipment list for a comprehensive overview of the most crucial pieces of pizza equipment.
• Finally, the ranking is determined by how easy it is to use.

1. Rather of spreading the liquid tomato sauce evenly over the cheese and toppings on a blank pizza base, it is much easier to distribute the liquid tomato sauce on a blank pizza foundation.
2. So that you can achieve a good, even coating of tomato sauce on your pizza crust.

Problems with this order

The most common issue that arises when you apply wet tomato sauce straight to pizza dough is a soggy pizza foundation.In the oven, the dough will absorb water and become less crisp as a result.Alternatively, you may create a water-resistant barrier by placing sliced cheese on the foundation first.

Top this with a layer of tomato sauce (which is easier to spread over cheese slices) and then the toppings of your choice.The advantage of toasted cheese on the pizza topping is lost, but you can finish it off by sprinkling some grated Peccorino or Parmesan on top as it comes out of the oven.

Exceptions Where Cheese Goes On First

There are various types of pizza where the cheese is placed first.When making Sicilian-style pizza, the cheese is spread directly onto the pizza crust before the sauce is applied on top.This form of tomato pie is popular in Chicago, New York tomato pie, and many other places of the United States.

The reasoning behind this strategy is that the crust will cook more evenly if the wet sauce is not immediately on it.With its thicker crust and cooking in a tray, Sicilian pizza is more similar to a Focaccia with the toppings on top.It is customary to place the cheese on top of the dish first.This prevents the thick bread-like dough below from becoming soggy and squishy.

Where Should Toppings Go?

Unfortunately, the answer is a little more complicated than you would have anticipated, and it all relies around the toppings that you choose to place on your pizza, which is discussed further below.When selecting when to place toppings on a pizza, the most important factor to consider is how well the toppings will hold up in the oven once baked.Baking pizza requires the use of an extremely hot, dry oven that can cook dishes in a short period of time.

If your toppings are placed on top of the cheese, the high heat will have a significant impact on their texture.If you have components that are really sensitive to high, dry temperatures, you will want to bury them beneath the cheese on the pizza, which will shield them from the heat of the oven during baking.Consider the following scenario: what would happen if you placed your favorite pizza topping on a sheet tray by itself and baked it in the oven?Was it going to burn quickly?Was it going to get dry and crunchy?

• Or would it remain soft and supple, allowing the heat from the oven to enhance its flavor?
• Depending on the answers to this question, you’ll know when to place the topping on your pizza.
• Keep toppings that are prone to drying out and burning under the cheese.
• Pizza toppings that benefit from heat should be placed on top of the cheese to prevent melting.
• As a general guideline, assess whether or not your toppings will become dry and crisp when subjected to the high heat of the oven before proceeding.
• If this is the case, they should be buried beneath the cheese.

As long as the toppings are heat-resistant, you may pile them directly on top of the cheese!To give the toppings some moisture and resilience to the heat, you may cook them first, apart from the pizza, before adding them on top of the pizza.If you take this extra step, they will most likely be able to sit directly on top of the cheese.

How To Top A Pizza Properly

First and foremost, start with my pizza dough recipe, which can be found here.Start by spreading some flour and semolina on a level surface and stretching out your dough.It is preferable to use your hands rather than a rolling pin.

You can flip the worktop around and extend it outwards, or you can take it up and use gravity to stretch it over your hands.Sprinkle some flour on top of it before placing it on your peel.2.Pour your sauce into the pan in a circular motion.After that, add your cheese and finally your toppings.

• When making fresh dough, you don’t need a lot of toppings, so don’t go overboard with the number of ingredients.
• It’s important not to get sauce on the peel since the moisture will cause the dough to adhere to the peel.
• Give it a little shake every now and then to make sure it hasn’t become stuck.
• Then, using a quick back-and-forth wrist movement, drop the pizza onto the stone in the center of the oven.
• 3.
• Think of it as a magic trick with a table cloth – you have to draw back fast and with confidence.

Try not to tilt the peel too much downward, otherwise the edge of the dough may get snagged on the hot stone, resulting in your toppings falling off.If you don’t already have a pizza peel, be sure to read my post on the best pizza peels to ensure that you acquire a decent one that is compatible with your oven.

Free Video Course

If you’re interested in learning more about how to make the ideal pizza, I found a fantastic free 6-part video course from baking master Peter Reinhart, which you can view by clicking here.

Conclusion

Even while it is generally recommended to layer the tomato sauce on top of the cheese and to layer the toppings on top of the cheese on your pizza, as you have just seen, there are a few exceptions to this general guideline.Consider the influence that the dry oven will have on the toppings when deciding whether they should be nestled under the cheese or heaped high on top of the baked potato mixture.Cooking several pizzas with various toppings will quickly turn you become a pizza toppings expert, no matter how long you have been making pizzas.

You should also try making a pizza in the Sicilian method, where the cheese is placed on the base first.This pizza is one of my favorites, and it’s especially good when you’re preparing for a large group.Check out my post on the necessary pizza equipment checklist for a comprehensive list of all the finest items to help you produce tastier pizza at home, as well as information on where to get them.

Cheese on top or cheese on the bottom?

In order to construct your pizzas, do you want to layer cheese on top of the toppings or do you prefer to layer cheese on the bottom, which is below the toppings?What’s the difference between the two?Is there a distinction between the two?

Those are some excellent questions!The majority of pizza establishments in North America place cheese behind the toppings unless the client specifically asks ″additional cheese.″ In such situation, all of the cheese is piled high on top of all of the toppings on the pizza.Because we are a visual species, we want to see the cheese when we ask – and pay – for more of it, which is why things have developed in this way.I’m aware of a large number of establishments that do not really add extra cheese when a consumer asks it.They just rearrange the layers and pile all of the cheese on top to give the impression that there is more cheese.

• Each and every pizza at Diana’s Cucina is weighed before it is served because I am a firm believer that it is good business to deliver the client what they are paying for.
• When it comes to how the pizza bakes up, the location of the cheese makes a significant impact in the flavor and texture of the finished product.
• This argument will be illustrated by one of my all-time favorite pizzas on my menu, ″The Ultimate Pepperoni,″ which I will utilize to illustrate my point.
• In this pizza, two layers of dry-cured pepperoni are sandwiched between two thick layers of garlic and chive Havarti and mozzarella, which are then topped with our housemade marinara and baked to perfection on a crust made from Moosehead beer.
• A layer of grated Parmesan cheese is sprinkled on top after it has been cooked.
• It’s a fantastic pizza, to be sure.

With this customized pizza as my submission, I was named ″Canada’s Best Pizza Chef 2007″ at the 2007 World Pizza Championship Games in Italy, and I received the prize.It was my intention while designing this pizza to include all of the pepperoni on top and what we in North America believe to be ″extra, extra cheese.″ Italian pizza games were given new life by my desire to bring the finest of the best of a North American-style pizza to the fore.It is important to remember that the amount of cheese on an Italian-style pizza is half to one-third of the amount of cheese that we put on a 12-inch pizza in North America.It is usual for Italian-style pizzas to have sauce and crust that are not completely covered by a layer of cheese that extends from edge to edge.Instead, the cheese is sparingly distributed, enabling the sauce and, in certain cases, the raw crust to be seen in some areas.

• In 2007, pepperoni was the most popular topping for pizza in North America, according to the National Pizza Association.
• It is still the case today.
• As an example, dry-cured or fresh pepperoni that has been cooked under layers of cheese has a taste that is remarkably similar to how it tastes just off the assembly line.

1. However, when you bake the same pepperoni on top of layers of cheese at a high temperature in a pizza oven, the pepperoni crisps up and the edges curl slightly.
2. The pepperoni that we use is of the highest quality and is created entirely in Canada.
3. We understand that you want to save money, and that you can get a pepperoni for less than 50 cents a pound, but I personally would not give that pepperoni to my cat, let alone any people that I care about.
4. The pepperoni I buy for my customers is close to $5 a pound, and you can tell it’s of high quality by the flavor it imparts.
5. When you pile it on top of the cheese and bake it at a high temperature in the pizza oven, it brings out the subtle smokiness of the meat and highlights the hints of pepper in the sauce.
6. As a result of the baking process, the pepperoni becomes crispy, and the bite of your pizza has a delicious crunch to it as well.

The same pizza created with the pepperoni below the cheese will bake, taste, and feel drastically differently than the same pizza built without the pepperoni underneath the cheese.In the case of vegetable toppings, the same concept holds true, with the exception that the moisture level of vegetables can soon become uncontrollable.Vegetables are primarily composed of water, however some contain significantly more water than others.As a result of layering vegetables on top of cheese and baking the pizza at a high temperature, a significant amount of the moisture in the vegetables evaporates.Because the vegetables are layered beneath a bed of cheese and baked at a high temperature, all of the moisture generated becomes contained between the cheese and the sauce.In addition, all of the moisture has nowhere to go until you slice the pizza, at which point it is quickly released into the crust, resulting in a soggy-bottom crust on the bottom.

The extra moisture in your crust essentially dilutes the flavor and texture of your crust, making it less pleasurable to consume as a result.When I’m creating a designer custom pizza for my menu, I like to experiment with different ways to construct the pizza.Some of my creative pizzas are topped with cheese, while others are topped with cheese on the bottom.

• And it isn’t always because of the amount of cheese on top of the pizza either.
• Inspire by flavors and textures, I’ll experiment with the layers, as well as the textures and flavors of each component, until I’m completely confident that what I’ve produced is a masterpiece of edible art.
• And, personally, as an artisan pizza cook, it doesn’t get much better than that for me in my profession.
• Diana Cline is a two-time Chef of the Year for Canadian Pizza Magazine, a three-time winner of ″Canada’s Best Pizza Chef″ at international pizza competitions, a judge for international pizza culinary competitions in Las Vegas, Italy, and France, and a partner in Diana’s Cucina & Lounge, a restaurant in Winnipeg, Manitoba.
• Beyond developing award-winning recipes, Diana serves as a consultant to other pizzeria owners and operators, advising them on menu development, developing systems to run their businesses on autopilot, and marketing and positioning to assist them in growing their businesses effectively and strategically.

In a limited capacity, she is accessible for consultancy work.For additional information, you can reach out to her at [email protected].

Cheese vs Pepperoni Pizza

Pepperoni may be the most well-known pizza topping in the United States, but the basic cheese pizza is a close second in popularity.Find out now which pizza has the highest nutritional value and garners the most positive responses from the public.The nutritional analysis of a medium pepperoni pizza shows that it has 25 more calories and 3 g more fat than a cheese pizza with the same amount of cheese.

The protein content of pepperoni pizza is higher than that of cheese pizza.Cheese pizza is high in calcium and can provide up to 20% of a person’s daily calcium needs in one serving.Regarding both pizzas, every individual has a distinct point of view.Aside from that, there are a variety of reasons why pepperoni is the most popular pizza topping in the United States.

Which One Is Better Between Cheese and Pepperoni Pizza?

Nutrition Wise

Let’s look at the nutritional differences between a cheese pizza and a pepperoni pizza now. Both have a distinct advantage over the other in certain ways.

Calories

In terms of calories, a medium pepperoni pizza has 25 more calories per slice than a cheese pizza with the same amount of pepperoni. Increased calorie intake can result in obesity, which can lead to chronic health problems and an increased risk of cancer in the long run.

Fat

In comparison to cheese pizza, a slice of medium pepperoni pizza contains 3 g more fat per slice. Pepperoni has a mixture of both good and harmful fats. As a result, it is critical to minimize one’s consumption of harmful fats. Eating an excessive amount of fat can cause blood arteries to get clogged, resulting in a stroke.

Protein

Cheese pizza has about the same amount of protein as pepperoni pizza and can supply up to 23 percent of the daily protein requirements for the average person. Pepperoni pizza can aid in the absorption of protein because it includes a mineral known as manganese, which aids in the digestion of protein.

Calcium

Cheese pizza includes a significant quantity of calcium and can provide up to 20% of the recommended daily calcium consumption. Calcium contributes to the preservation of healthy bones and the reduction of bone tissue loss. Pepperoni pizza does not contain a lot of calcium.

Selenium

A high concentration of selenium is found in pepperoni pizza, which is an antioxidant that helps to strengthen the immune system.It also has the additional benefit of reducing the quantity of free radicals produced by our metabolism and the environment.Per the manufacturer’s specifications for the countertop pizza oven, 48 g of pepperoni pizza may give 15% of the recommended daily intake of selenium.

Nutritional comparison table between cheese and pepperoni pizza

People’s Poll

• According to Peter S. Conrad on Quora, if he were to experience pizza for the first time, he would surely go for the cheese option. He will, however, order whatever toppings he want if he is already familiar with and like the pizza establishment. Finally, he ends by stating that pepperoni is excellent at making a terrible pizza edible, and that if he is presented with a lousy pizza, he will almost certainly select pepperoni as a topping.
• An further user by the name of Flueris states that if the meat is thin and well-seasoned, he prefers pepperoni pizza. Tuck Emswiler, a retired cook, prefers cheese pizza if it is served at a pizza business he is familiar with
• nevertheless, if the meat is too seasoned, he will choose for a cheese pizza instead. He will, however, select a topping if it is one of the large pizza restaurants, and his favorite is pepperoni.

Why Do Americans Like Pepperoni Pizza More? 

As shown by a study done by YouGov in February 2019, pepperoni is the most popular pizza topping in the United States.Pepperoni received 54 percent of the vote, sausage received 34 percent, and mushroom received 31 percent.Pepperoni pizza is more popular in the United States because it offers the right balance of taste and heat.

Because the pizza is not very hot, it may be enjoyed by those who prefer non-spicy toppings as well as those who do.Another factor contributing to its popularity is the amount of fat it contains.Americans adore fatty and greasy foods because of the delicious flavor they impart to the cuisine.According to several researches, pepperoni is also a psychological component that influences people’s decision to eat it since it evokes memories and sensations.

Conclusion

So, after doing extensive study, we discovered that both cheese and pepperoni pizza are almost identical in terms of nutritional value, but differ mostly in terms of public perception.So go ahead and get any pizza you want since it’s entirely up to you.If you ask me, I prefer cheese pizza over anything else.

Tell me which side you are on in the comments section.Don’t be concerned; I appreciate the viewpoints of those who disagree with me (mostly).We’ll see you next time with another stupid piece of writing,

DiGiorno Pepperoni French Bread Pizza (57.144 oz) Delivery or Pickup Near Me

Pork, chicken, and beef are used in this recipe.Per pizza: 400 calories; 8 g saturated fat (40 percent daily value); 1050 mg sodium (46 percent daily value); 5 g sugars; 20 g protein (25 percent daily value); 350 mg calcium (25 percent Dv).Total fat, saturated fat, and sodium content may be found in the nutritional information.

The Nutritional Compass states that ″Good Food, Good Life.″ Portion with Consideration: Make Digiorno Pizza just one of the many dishes you enjoy each week by include it in your weekly menu.Enjoy 1 French Bread Pizza with a side of fresh salad and water as part of a delectable lunch, dinner, or snack option.1 Pizza equals 1 potion.It’s a good idea to connect: Text or call us at 1-800-708-5580, or go to Digiorno.Com or Nestleusa.Com for further information.Please make sure that the package is available.

• Tastes and smells like freshly baked goods.
• New!
• It is not a delivery service.
• It’s Digiorno on the line.
• Cheese that is 100 percent authentic.
• Member-Only Benefits Individually wrapped in a 9-pack.

I’m not quite ready to eat.The Department of Agriculture has approved the use of the new Digiorno, which was just inspected.Websites like Digiorno.Com and Nestleusa.Com are examples of this.Scan the smartlabel to find out more.For further information, please visit our website.

• We are pleased to introduce our new Digiorno® French Bread Pizza, which is topped with premium ingredients, our signature sauce, and generous amounts of 100 percent real mozzarella cheese.
• Prepare yourself for the freshly baked taste and aroma of Digiorno® French Bread Pizza that can only be achieved by baking it in the most convenient place possible: your oven.
• It has a fresh baked taste and an aroma of freshly baked goods.

1. It is not a delivery service.
2. It’s DiGiorno® all the way.
3. Member-Only Benefits Individually Wrapped & Packaged 9-Piece Set Good Food, Good Life® is a trademark of Good Food, Inc.

Ingredients

Tomato Paste, Low-Moisture Part-Skim Mozzarella Cheese (Cultured Part-Skim Milk, Salt, Enzymes), Low-Moisture Part-Skim Mozzarella Cheese (Cultured Part-Skim Milk, Salt, Enzymes), Pork, Chicken, and Beef Pepperoni (Pork, Mechanically Separated Chicken, Beef, Salt, Contains 2 percent Or Less Of Spices, Dextrose, Por

Directions

Oven is used to bake. Preparing a Golden Crispy Crust by Baking Preheat the oven to 375 degrees Fahrenheit. Take the pizza out of the box and wrap it up. Place the pizza on a baking pan in the center of the oven. Preheat the oven to 275°F. Keep the ice cubes cold.

Warnings

Cook for a long period of time.To ensure food safety and quality, the product must be completely cooked to 165°F.Allowing the product to defrost is not recommended.

Do not consume this product unless it has been cooked.Because ovens vary in size and temperature, you should modify the baking time and temperature as needed.When the cheese has melted and the edges are golden brown, the pizza is finished.Please exercise caution when handling DiGiorno® pizza since it bakes up fresh and hot.Allow for a 5-minute resting period before serving.

• I’m not quite ready to eat yet.

Stouffer’s French Bread Pizza Pepperoni

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7. Pizza on French Bread with Pepperoni – 2 CT
8. Stouffer’s French Bread Pizza – 2 CT

Directions

Keep the ice cubes cold.Cook for a long period of time.Follow these guidelines to ensure food safety and quality.

Instructions for preparing the dish: Oven with a traditional design (preheat 350 degrees F).Preparation: Remove the plastic overwrap from the jar.Place the pizza on a baking pan in the center of the oven.Cook for 30 minutes, then set aside for 1 minute.Cooking in a short amount of time.

• Microwave (1100 watts) + oven (400 degrees) (preheat 425 degrees F).
• Preparation: Preheat a baking sheet with the center rack in the oven.
• Remove the plastic wrap from the jar.
• Place the pizza on a platter that can be microwaved.
• Microwave: 1 pizza on high for 1 1/2 minutes; 1 pizza on low for 1 1/2 minutes.
• 2 pizzas should be cooked for 2 1/2 minutes.

Transfer: gently lay the pizza on a baking pan that has been warmed.Cook for 6 minutes in the oven.Allow for one minute of resting.It’s going to be hot!Maintain an interior temperature of 160 degrees Fahrenheit for the product.

• Cooking times may need to be adjusted if using 1100 watt microwave ovens, as the directions were produced using such ovens.

Description

Pepperoni Pizza on French Bread from Stouffer’s®.Calcium propionate has been added to the crust to keep it fresh longer.Pepperoni produced with a combination of pig, poultry, and beef.

Real®.Real cheese is used in this recipe.The calories in one piece are 420.7 g saturated fat, or 35% of the DV.870 milligrams of sodium, or 36% of the daily value.

• 5 g of sugars 15 g of protein, or 19 percent of the DV.
• Calcium is 25 percent of the daily requirement.
• Total fat, saturated fat, and salt levels may be found in the nutrition facts.
• EST.
• 1682A was examined and approved by the United States Department of Agriculture.

Other Description

This carton complies with the Sustainable Forestry Initiative’s environmental guidelines.Fiber source that is certified.www.sfiprogram.org.

Please dispose of this container properly.Good Food, Good Life® is a philosophy that promotes health and well-being via good nutrition.Nestle®.We have a few questions about our kitchen.What is it about french bread pizza that makes it so delectably delicious?

• Here’s some more fuel for thought: Delicious cuisine is at its finest when it is served as part of a well-balanced dinner.
• Are you still hungry?
• Maintain the enchantment with a delicious salad or side dish.
• Let’s talk about food: Do you have any queries concerning our products’ ingredients?
• Answers from our cooks include the following: There is no magic in this place.
• Our chefs make use of fresh loaves of French bread, vine-ripened tomatoes, and high-quality cheese in their recipes.

There are no magic wands here, just high-quality ingredients.The Nutritional Compass® is a tool for tracking one’s nutritional intake.Please contact us; we would welcome the opportunity to speak with you.1-800-225-1180.Nestle USA may be found at nestleusa.com.

• S.P.
• Nestle S.A., Vevey, Switzerland, owns all trademarks, which are used with permission, or they are used with the consent of the company.

Nutrition Facts

Serving Size: 1.0 piece

Servings per Container: 2

Energy	420
Total Fat	20 g
Saturated Fat	7 g
Trans Fat	0 g
Cholesterol	35 mg
Sodium	870 mg
Carbohydrates	45 g
Dietary Fiber	3 g
Sugars	5 g
Protein	15 g
Daily Percent Of Vitamin A	10
Daily Percent Of Vitamin C	15
Daily Percent Of Calcium	25
Daily Percent Of Iron	20

Ingredients

Pepperoni made with pork, chicken, and beef (pork, mechanically separated chicken, beef), and low moisture part skim mozzarella cheese (pork, mechanically separated chicken, beef), and water.Bread (enriched bleached flour, water, contains less than 2 percent of yeast, salt, soybean oil, sugar, cultured wheat flour, vinegar, fumaric acid, Acetic acid, Citric acid, Lactic acid, Ascorbic acid, wheat gluten, calcium sulfate,

Warnings

Ingredients such as milk, wheat, and soy are present.

Distributor

Nestle USA, Inc. is based in Solon, Ohio, and employs 44139 people. Nestle USA may be reached at 1-800-225-1180.

UPC

00013800151735

French Bread Pizza

Pizza night is a favorite of everybody!Easy to make, this crispy and cheesy French Bread Pizza dish is a delicious meal that the whole family will appreciate.The next time you have a desire, skip ordering takeout and make this quick and economical dinner instead!

Pizza made with French bread takes me right back to my youth!While my brother and I begged my mother for frozen Stouffer’s or Ellio’s dinners on a regular basis, such mediocre dishes never lived up to our high standards.They were invariably mushy, poor in taste, and deficient in cheese, to name a few characteristics.In my experience as a mother of three hungry boys, I’ve refined my homemade French Bread Pizza recipe into a delicious lunch or dinner that never fails to please.No soggy crusts are permitted!

What is French Bread Pizza?

You may not be familiar with French Bread Pizza if you were not a youngster of the 1980s in the United States of America. Is it even possible to think like that?! This dish is exactly what it sounds like: a pizza with a crust made from crusty French bread rather than the more usual flat pizza dough.

How to make French Bread Pizza:

French Bread Pizza may be topped with any of your favorite toppings, just like any other pizza, or you can keep it simple with basic pepperoni, as seen below.

Ingredients for Homemade French Bread Pizza Recipe:

• Ingredients: a loaf of French bread, olive oil, butter, garlic powder, salt, marinara sauce or pizza sauce, shredded mozzarella cheese, and grated Parmesan cheese
• Choosing of sauce and cheese
• toppings of choice, such as sliced pepperoni

Step 1: Cut Bread

Cut the huge loaf of French bread into four pieces that are equal in size.

Step 2: Brush with Olive Oil

Olive oil should be applied on the exterior of the bread.

Step 3: Brush with Garlic Butter

Then brush the cut-side of the bread with the garlic butter to finish it off.

Step 4: Toast the French Bread

Preheat the oven to 450 degrees F and bake the bread for approximately 5 minutes, or until it is just beginning to brown around the edges.

Step 5: Add Toppings

It’s time to add the finishing touches! Spread the sauce on each piece of toasted bread, then top with mozzarella and Parmesan, and then top with any additional toppings that you would like to include (such as pepperoni).

Step 6: Bake the Pizza

Bake the pizza for another 10-15 minutes at 450 degrees Fahrenheit, or until the cheese is melted and the dough is crispy.

The key to make sure that your French Bread Pizza is not soggy:

• This technique was taught to me by a Cook’s Country magazine article, and it certainly produces the nicest crispy, golden brown crust for your pizza. I hope you enjoy it! It requires a few of more steps in the preparation process, but it is not difficult and is well worth the effort. In the first place, spraying the bread with olive oil on the bottom and garlic butter on the top before baking helps the bread brown well in the oven.
• First and foremost, toasting the bread in the oven prior to adding the toppings helps to avoid a soggy crust.

What to serve with French Bread Pizza:

• In order to complete the meal, serve the pizza with some fresh veggies. Try any of these simple alternatives: A green salad with Pepper Jelly Vinaigrette, roasted broccoli, sauteed spinach with garlic, and a green bean salad are among the dishes on the menu.

Preparation and Storage Tips:

• Construct the pizza ahead of time and freeze it for a later dinner. What a time-saving convenience!
• How to Make a French Bread Pizza and Freeze It Before Baking It: You may prepare the topping for your pizzas ahead of time and freeze them by carefully pressing them into the toasted bread and placing them on a baking sheet in the freezer for around one hour. Using big Ziploc freezer bags (or other airtight containers), move the frozen pizzas to a freezer safe container and store in the freezer for up to 3 months. Preheat the oven to 350°F and bake the frozen pizzas directly from the freezer, adding a few minutes to the recommended baking time.
• If you have any leftover pizza, it will keep in the fridge for 3-4 days.
• Reheat the following: Place the pizzas on a baking sheet and reheat in a 350 degree F oven (or toaster oven) for about 10 minutes, or until the cheese is completely melted.

Cook’s Tips and Recipe Variations:

• Look for a large loaf of soft French bread in the bakery section of your local grocery store. This softer bread, in my opinion, produces a superior crust than a smaller, crispier French baguette.
• Toss in any additional toppings that your family loves. My sons prefer basic cheese pizza, while we prefer to top ours with sliced pepperoni and other toppings. You may also top the pizza with sautéed sliced mushrooms, onion, bell pepper, and olives for a nutrient-dense dinner that is high in vegetables.
• Hawaiian Pizza: Place diced ham and/or cooked bacon on top of the pizza, along with diced pineapple.
• BBQ Chicken Pizza: Instead of using marinara sauce, use barbecue sauce and cheddar cheese for the Parmesan cheese in this recipe. Cook the chicken until it is grilled or rotisserie-style, and then add the red onion and bacon.

More pizza recipes that you might enjoy:

• Recipes include Pizza Quesadillas, Taco Pizza, 4-Ingredient Dump-and-Bake Pizza Casserole, Easy Cheese Pizza Dip (also known as Pizza Di