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zakruti.com » Dish recipes » Adam Ragusea
French bread pizza (I seriously made a video about)

French bread pizza (I seriously made a video about)

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Rating: 4.0; Vote: 1
French bread pizza (I seriously made a video about) A long, soft French-style bread loaf mozzarella (I use Galbani whole milk, low moisture string cheese, cut into small pieces) grated parmesan pizza sauce (I used Pastene 'Kitchen Ready' ground tomatoes mixed with a little olive oil, spices and a pinch of sugar) olive oil salt Heat oven to 400 F/200 C. Cut the bread into long boats. Put it on a baking sheet and drizzle heavily with olive oil. Sprinkle on a little salt, get all sides of the bread coated in seasoning and oil, and position them cut-side down. Put the pan in the oven and toast the bread until the cut sides are just starting to brown, 5-10 minutes. Take the pan out, flip the bread cut-side-up, top with a thin layer of pizza sauce, a dusting of parmesan, and mozzarella. Use a brush to liberally dab the exposed cut bread surface with water (to keep it from burning, return the pan to the oven and cook until the cheese is melty and brown I usually turn on the broiler for this part. Pizza 2, open-faced panini Sandwich-size ciabatta loaf mozzarella (I use Galbani whole milk, low moisture string cheese, cut into small pieces) grated parmesan pizza sauce (I used Pastene 'Kitchen Ready' ground tomatoes mixed with a little olive oil, spices and a pinch of sugar) fresh basil or parsley butter olive oil garlic powder salt Slice the ciabatta into two boats. Heat an oven-safe pan over medium, and put in a big knob of butter. When the butter melts and starts to bubble, sprinkle in a little salt and put in the bread, cut-sides down. Use the bread to mop up all the butter and seasoning in the pan, then press the bread down with a brick or other heavy weight. Cook for a few minutes until the cut sides are just golden brown. Get the broiler (grill) of your oven heating to maximum. Remove the weight, flip the bread around so the cut sides are up, dust them with a little garlic powder, and pour a little olive in the pan to fry the bottom sides of the bread. If using an electric resistance coil stove, turn the heat off. If using a gas or induction stove, reduce the heat to low. Top the bread with a thin layer of sauce, some big leaves of parsley or basil, a dusting of parmesan, and mozzarella. Use a brush to liberally dab the exposed cut bread surface with water (to keep it from burning, put the pan under the broiler and cook until the cheese is melty and brown. Pizza 3, tomato orange sauce, pancetta, gremolata A big Italian-style loaf mozzarella (I use Galbani whole milk, low moisture string cheese, cut into small pieces) grated parmesan a shallot a can of whole peeled plum tomatoes (I like Muir Glen) an orange some diced pancetta or similar bacon-like product fresh parsley 1-2 garlic cloves olive oil garlic powder chili flakes pepper salt Start by making the gremolata topping. Zest the orange, peel the garlic and pick a big pile of parsley leaves. Chop all three things into each other until fine. Set aside. Make the sauce. Peel and roughly chop the shallot. Heat olive oil in a pan over medium-high heat and cook the shallots until just starting to brown, stirring constantly. Throw in 2-3 tomatoes, mash them a bit with your spoon, and cook until stuff on the bottom of the pan just starts to brown. Deglaze the pan with the juice of the orange, and take it off the heat. Combine everything with a couple more tomatoes straight from the can and puree smooth. Season with pepper and chili flake. This will give you enough for 2-3 pizzas of the size in you see in the video. Slice the bread into large boats that will fit in your biggest oven-safe pan. Put the pancetta into your big pan and turn the heat on medium. Let the fat render out and then start stirring when it starts sizzling. When the pancetta seems halfway to being crispy, take most of it out, leaving the rendered fat in the pan. Push the remaining pancetta into an area that will match the footprint of the bread, and pour a little olive oil in that area. Put in the bread cut-side down and press it flat with another pan or a brick or some such. Cook until the cut side is just golden brown. Remove the weight, flip the bread around so the cut side is up, dust them it a little garlic powder, and pour a little olive in the pan to fry the bottom side of the bread. If using an electric resistance coil stove, turn the heat off. If using a gas or induction stove, reduce the heat to low. Top the bread with a thin layer of sauce, a dusting of parmesan, mozzarella, and the reserved pancetta. Use a brush to liberally dab the exposed cut bread surface with water (to keep it from burning, put the pan under the broiler and cook until the cheese is melty and brown. Take the pizza out and sprinkle on the gremolata
Date: 2021-04-22

Comments and reviews: 10


My elemetary years were 81 to 87. Fridays once a month were hot dog day. We did not have any cafeteria. If you didn't go home for lunch you brought a bag lunch. But darn if I don't still love a good dog to this day. Now pizza! pizza from a local Italian placed called Ciaociaros. ( or some such spelling, went out of business near the millenium after the owner retired) across the street from our jr/high school on Fridays was delicious peperoni pizza. Too spicy for me but their generic version of the blizzard after every 3rd bite went down a treat at the cafeteria. No slop in a bucket here mind you. Yeah grew up in a middle class/upper middle class part of surburbia in a major city. ( we are in the top 20 biggest on the planet) so it was fast food with tables and even a jukebox. Very nice place trimmed out with grey tables and purple chairs. In the basement of the school around lunch hour that place was packed solid with lines out the door. There was also a local burger shop across the way in the same strip mall as the Italian one. And a circle K across the other street on the other side of the school. So much junk food, so little to buy it all with. growing up before health activists ruined everything with things like taking Away trans fats from cooking oil. Childhood memories eh?
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Oh, man! Great nostalgia of the Lentz Dining Hall at Southern Illinois University at Carbondale. My favorite Sandwich of the Day (although I can't remember which day, the Mama Mia. Crusty hoagie, split in half, smeared in pizza sauce, topped with salami, pepperoni, and mozzarella before being sent through the conveyor belt toaster. Closed up, wrapped in foil, and ready to be consumed. Good stuff! I've tried and have yet to accurately recreate it. I think it's the bread.
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Everyone has done this at least once as a kid! When I was a kid both my parents worked so I had to wait 3 hours before dinner after school. Made these things all the time to curb the puberty appetite and they were absolute FIRE
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U made a video about Pizza as well so who tf cares xD. It's always good to know more stuff, ppl have to decide themselves if they'll need it. I even watched a few Vids i didn't need to, but was still interesting and helpful.
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I m a fan of browning my cheese with a culinary blowtorch! I made baked chicken parm yesterday and the chicken was cooked without the cheese being browned. A quick sweep with the torch browned the cheese perfectly
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i do this with bagels in the air fryer on the pizza settting when im too lazy to make dough, i find i can brown the cheese without burning the bagel and it only need about 7 min in at 450 F
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My school has its own kind of pizza bread. Soft, sweet bread with a drizzle of tomato sauce, sausages and corns as toppings. Let's just say. they aren't good but definetly work as filler
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I find the brushing with water step a bit tedious. Could it be possible to just splash a bit of water in the hot pan to steam the surface of the bread?
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thats better than our school had, we had italian dunkers. these were an opened hotdog bun with melted greasy cheese with marinara on the side
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Congrats on getting your vaccine Adam! I just got my second shot this morning. Very excited to go literally anywhere that is not my house!
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