Why the Secret to Easy Homemade Pizza is French Bread

Making pizza at home sounds fun, but homemade pizza dough can be finicky, even if you’ve practiced a lot. Still, that doesn’t mean delivery is the only way to satisfy a craving.

Solution: French bread. Squishy Supermarket French Bread is a ready-to-use vehicle for your favorite pizza toppings. Sure, you can just buy a box from Stouffer’s, but with a little planning, the homemade French bread pizza makes for a great meal after a hard day’s work.

Store-bought French bread can vary greatly in size. The measurements in these recipes should cover larger 16-ounce loaves, but trust your instincts when topping: the loaves may need a thinner layer of sauce or a little less cheese. Also hollow out some of the soft interior of the bread. Blend it in a food processor and blend to make breadcrumbs, or tear it into bite-size pieces, toss with olive oil and salt, and bake at 350 degrees until dry and golden for the croutons.

Here you will find three versions: pepperoni lover, four cheese and pesto and mozzarella. Feel free to mix and match sauces and play with different cheese combinations. Then cover as desired. Thinly sliced ​​red onion adds bite, hot pepper or a sprinkle of red pepper flakes reduces the richness of the cheese in almost all cases. Dried oregano and grated parmesan provide a pizzeria vibe, while fresh basil brightens things up.

The most important step – and it’s crucial – is letting the pizza cool before cutting and eating it. There are few things hotter than the marriage of melted sauce and cheese on a steaming slice. If you’re not patient, you’re almost guaranteed to burn the roof of your mouth, so wait at least five minutes before digging.

Whichever direction you choose to go with your French Bread Pizza, what you’ll get is a little fancy (it’s French, after all!), a crowd-pleasing meal or snack, perfect for game days, Fridays or any day you might need. a reminder that home cooking can be as fun and delicious as it is easy.

Receipts: Four Cheese French Bread Pizza | French bread pizza with pesto and mozzarella | Pepperoni Lover’s French Bread Pizza

My general position is that almost any good wine with bright acidity goes with pizza. The champagne and riesling are excellent. So is Lambrusco. The question is not so much to change the tone depending on whether a pizza is topped with mushrooms or pepperoni. It’s more basic than that, like the pizza is made with cooked tomatoes. For these French bread pizzas, the four cheese and pesto toppings call for crisp whites. It could be any number of Italian whites, like Verdicchio di Matelica or vermentino from Liguria, or aligoté from Burgundy or a sharp sparkling wine, be it Champagne or a natural sparkling. For the tomato and pepper pizza, Lambrusco, Chianti, dolcetto or barbera would be my choices. Again, champagne would also be delicious. ERIC ASIMOV