Sunday Supper: French Bread Pizza
As a kid, I remember thinking Stouffer’s French Bread Pizza was the best food ever. It took an eternity (25 minutes) to bake in the oven, but boy was it worth it. The adult me has found an even better version, loaded with vegetables, cheese and arugula pesto.
I bought all the ingredients (onion, mushroom, baguette, goat cheese, gorgonzola cheese, mozzarella, pepperoni and pizza sauce) at MOM’s organic market and picked a big bowl of arugula from my garden. I cut the baguette in half and then halved each piece lengthwise to create four individual pizzas. As I prepared the toppings, I baked the plain bread at 400 degrees for 5 minutes to give it extra crunchiness from the start.
On the adult version, I opted for arugula pesto instead of sauce — roughly one big bowl of fresh arugula (and a few leaves of basil remaining in my garden) pureed with about 1/3 cup olive oil, 1 T of pine nuts, 1/4 cup parmesan, and 1 clove of garlic.
I also sauteed one sliced onion and a chopped portobello mushroom.
One son wanted pizza sauce, cheese, pepperoni and spinach and the other son wanted just cheese and pepperoni (no sauce). I loaded the other two slices with various combos of pesto, vegetables and cheese.
I baked the pizzas in the oven for about 10 minutes and then sliced and served them on a cheese board for a simple Sunday supper. Much better than frozen Stouffer’s.