Remember those frozen French bread pizzas you ate in the good ol’ days? Yea, these are nothing like those.
Ingredients
Yields: 6 servings
Buffalo Chicken Baguette Pizza
1 baguette (24-inch)
2 c. shredded rotisserie-chicken
2/3 c. Buffalo-style hot sauce
1/4 c. ranch dressing, plus more for topping
6 oz. mozzarella, coarsely grated
1/2 c. crumbled blue cheese
2 scallions, thinly sliced
Chopped cilantro, for topping
Caramelized Shallots, Goat Cheese, and Honey Baguette Pizza
1 baguette (24-inch)
1/4 c. olive oil
4 shallots, thinly sliced
4 cloves garlic, finely chopped
Kosher salt
pepper
1 c. whole milk ricotta
4 oz. mozzarella, coarsely grated
1/2 c. goat cheese, crumbled
2 tsp. fresh thyme leaves
1/4 c. walnuts, toasted and chopped
Honey, for drizzling
Pepperoni 2.0
1 baguette (24-inch)
1 (15-ounce) can whole peeled tomatoes, drained
1 tbsp. fresh oregano, chopped
1 large clove garlic, finely grated
2 anchovy fillets, finely chopped
6 oz. mozzarella, coarsely grated
2 oz. pepperoni, thinly sliced
1/3 c. pickled pepperoncini peppers, thinly sliced
Directions
- For each pizza, prepare the bread: Place an oven rack in middle of oven and heat broiler. Split baguette and arrange on baking sheet cut-side up. Broil until light golden brown, 2 to 3 min. Reduce oven temp to 375°F and top bread using recipes below.
- Buffalo Chicken Baguette Pizza: In small bowl, combine chicken and hot sauce; set aside. Spread 2 tablespoons dressing over cut side of bread and sprinkle with mozzarella. Top with chicken mixture and blue cheese.
- Bake until cheese has melted and bread is crisp, 3 to 5 minutes. Top with scallions and cilantro and drizzle with additional ranch, if desired.
- Caramelized Shallots, Goat Cheese, and Honey Baguette Pizza: Heat oil in medium skillet on medium. Add shallots and garlic, season with a pinch each of salt and pepper and cook, tossing occasionally, until golden brown and tender, 18 to 22 minutes.
- Spread ricotta over cut sides of bread and sprinkle with mozzarella. Top with shallot mixture, then goat cheese and thyme leaves. Bake until cheese has melted and bread is crisp, 3 to 5 minutes. Top with walnuts and drizzle with honey.
- Pepperoni 2.0: In medium bowl, hand-crush the tomatoes then stir in oregano, garlic, and anchovies.
- Spread 1/2 cup sauce onto cut sides of bread (there will be extra sauce). Top with mozzarella, pepperoni and peppers. Bake until cheese has melted and bread is crisp, 3 to 4 minutes.
[“source=goodhousekeeping”]
