FRENCH BREAD PIZZA: TWO WAYS

Spinach Artichoke Dip and BBQ French Bread Pizzas // Wit & Vinegar

Hey there, I made you pizza.

It’s not just any pizza, it’s got a french bread base, there’s no yeasty pizza crust here. This is the stuff you had as a kid, but better. Also this is way easier because there’s no waiting for dough to rise and no rolling and that means the time to get the carbs into mah face is far less.

Someone might be against this french bread pizza idea because it makes you lose some foodie cred, but here’s an inside tip: a) foodie cred isn’t real and b) the people that believe in it are assholes. Do your own thang.

You’re probably looking at that picture and going, spinach artichoke?! And I’m all like, yeah. Joy made a spinach artichoke dip grilled cheese sandwich, and I took it and turned it into a french bread pizza/open face spinach artichoke dip sandwich. Let’s use our imaginations.

The other pizza is just your classic BBQ, just all pretty womaned. There’s a donut shop that sells a BBQ pizza with cilantro on it and the first time I had it my mind was blown and I was curious as to why we never had it on our own BBQ pizza before. We haven’t had it without since. There’s also sliced red onions, sesame seeds that add a nice slight crunch and flavor and my other all time favorite BBQ pizza topping: fresh corn. Straight off the cob, onto the pizza, no other way. It’s one of my favorite things about having summer corn available in the store. There’s something about the bursts of sweet that pair so amazing with the tangy spicy BBQ. Yesterday I read something saying I should never put corn on my pizza but guess what? I’m doing my own thang. Voom voom shebang.

French bread pizza is just downright fabulous, and super easy for a weeknight meal. It let’s more people customize whatever they want on their pizza. This is crowd food. Party food. Par-tay Pi-zza.

French Bread Pizzas

loosely adapted from Joy and Tracy

Basically for french bread pizzas, we’re going to use our broilers. The bread gets toasted for about a min, then you pile on the sauce and toppings then under the broiler for a couple more min. Keep your eyes on it though! The broiler is like the ocean, never turn your back to it. Now you’ve got french bread pizza. Everything can go on a big foil lined baking sheet so you can cook several at once, just make sure you rotate it once during the broiling so it’s not half burned half not toasted at all.

p.s. I just used some good bulk sandwich rolls from the bakery at my grocery store.

For the spinach artichoke pizza/open faced sandwich:

From Joy the Baker

splash of olive oil

1 clove garlic, minced

3 c (or 3 big handfuls) baby spinach

1/2 c mozzarella cheese

2 tablespoons grated Parmesan cheese

1/2 cup coarsely chopped canned artichoke hearts, drained

1 heaping tablespoon sour cream

1/2 to 1 teaspoon sriracha

large pinch of salt

Heat oil in a skillet, add garlic and saute for about 30 sec, toss in the spinach and saute until wilted. This only takes a couple min. Remove spinach and garlic from pan and set in a small bowl to cool for a couple minutes.

Add the rest of the ingredients and stir to combine. Now we pile it on the toasty bread and broil. Boom. This amount tops about 3 halves of the sandwich rolls. Or two if you’re feeling extra good. It can easily be doubled.

BBQ Pizza:

Pile onto the toasty bread:

BBQ sauce

mozzarella cheese

fresh corn

sesame seeds

red onions

chicken if you have it

now broil til it’s toasty

top it with some cilantro.

There’s a slight asian sub flair with the sesame seeds and cilantro and I’m kind of in live with it.

 

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  • Ah-mazing. I’m so into this french bread no-dough pizza. Many pretentious foodie gold stars for you

    • haha thanks Sydney!

  • YES. I love these. I have pizza dough thawing and now I wish I had French bread. My oven is going to turn my kitchen into a bikram yoga studio!

    Anyhow, I hope you ate both of these in a row.

    • Multitasking! Pizzeria yoga studio for life. And I ate both in a row then had another. can’t stop wont stop.

  • 2 snaps for french bread pizza.. and for keeping it real on the foodie cred assholism..

    • You know I love your snaps Erika. And I always try to keep it real. down with them creds!

  • These look ridic! My sister-in-law recently told me that she makes French bread pizza like her mom used ot make and I was all like, THAT’S AWESOME, but this is whole ‘nother level awesome. Who said you can’t put corn on pizza??? That’s just crazy talk.

    • Right?! fresh corn is totally acceptable. I definitely don’t eat enough french bread pizza in my life, it’s so easy especially during the summer!

  • You’re awesome. That’s all

    • YOU ARE. Those popsicles are out of control.

  • This is so good! Also I think artichoke and spinach can totally work together!

    • Like best friends!

  • My mom made french bread pizzas all the time when I was a kid! And artichoke and spinach add a wonderful “grown up” twist to an old favorite. This is totally happening in my kitchen this weekend!

  • do whatchu wanna do! also, I’m all about that summer corn on top of that bbq pizza. perfect. if foodie cred is real, I don’t think I want it if it means no french bread pizza with whatever the hell I want up on it.

    ps, my mom NEVER ever made french bread pizza when I was a kid. I also didn’t even get hot lunch, so not even cafeteria french bread pizza. I only had it at peoples bday parties…where I would hang out near the food table and chat with the adults. so, as an adult, I have to remedy that.

  • Izy

    errmm this is pretty perf (would be even more perf if it wasn’t bikini season: real talk.)
    I feel like I lose ‘foodie cred’ when I make instant hot chocolate and eat nutella (espesh because I’m eating nutella that is not homemade…) but french bread pizza is just CLEVER, in my mind you would GAIN mad credz for that.

    (You know what’s also really good btw? English muffin pizzas. Booyeah)

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  • Christie

    Have you tried smoked gouda on your BBQ pizza? Adds something! DELICIOUS!

    • WHAT?! I need to get on that.

  • Omg! What a great idea! I used to love a good Stouffer’s French bread pizza. Then, Lean Cuisine and Healthy Choice came out with their healthy version- which was not good but made me feel guilty for choosing the “full calorie” version! Plus this just sounds so much better! I wonder if I can do this on the grill?

    • I think you’re on to something!!

  • Kate

    Pitzas are my favourite, or should that be Pittzas? Pitta bread pizzas! So quick and they get lovely and crunchy! I make a batch of pizza sauce (tomato passata, tomato puree, oregano, garlic and sundried tomato paste if I have it) and then freeze them in silicone cupcake cases. When they’re frozen I pop them out and stash them in a freezer bag and then you’re only a 1 minute defrost away from Pitza! Frozen pittas, defrosted sauce and frozen mozzarella (grated obvs). Then I scatter with chopped pepperoni (like tasty confetti!) and throw into the oven. Nom nom!

    • whaat?! I need to try that ASAP.

  • This totally was one of my favorite school lunches growing up. Other than bean and cheese burrito day. I was a heifer and would eat the other kid’s burritos (hahahah) that thought they were gross. Always came with corn. Always tore that little burrito in half and dipped it in the corn like a BOSS. (cue Kelis)