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“Okay, I know everyone of a certain age and maybe even today’s kids are like, ‘Hands off, RR! This is Stouffer’s jam!’ I sooooo agree and get that, but these are good too and a great way to use up forever piling-up stale bread in our home. For each recipe, buy 1 large grocery store soft-style French bread loaf, as opposed to a crusty thin baguette. Each loaf will make 4 planks or servings of pizza.” –Rach
For more of Rach’s nostalgic riffs, check out her Mushroom Lovers’ French Bread Pizza and her Classic French Bread Pizza.
And for more guilty pleasures from this episode, check out this Cheesy Salsa Dip, Rice Krispie Chicken and Walking Tacos (and this hilarious food-fessions video).
Ingredients
For the pepperoni sauce:
- 1 tablespoon extra-virgin olive oil (EVOO)2 ounces minced or grated pepperoni (⅓ cup), plus about half a stick very thinly sliced pepperoni2 cloves garlic, chopped or grated½ teaspoon red pepper flakes1 teaspoon dried oregano 1 teaspoon granulated onion1 tablespoon fresh or 1 teaspoon dried parsleyOne 14-ounce can diced or crushed fire-roasted tomatoesOne 8-ounce can tomato sauceA few leaves basil, torn
For the cheese blend:
- About 1½ cups shredded brick mozzarella cheeseAbout 1½ cups shredded red pepper flake pecorino cheese
To serve:
- 1 loaf French breadFinely chopped fresh parsley, granulated garlic, red pepper and dried oregano, to pass (like at the pizzeria!)
Yield
Preparation
For the sauce, heat EVOO over medium heat in small saucepot and melt the grated or minced pepperoni into it, then add garlic, swirl a minute and add flakes, oregano, onion and parsley, swirl, add tomatoes, sauce and basil, bring to a bubble and thicken 15 minutes over low simmer.
For the blend, combine cheeses in bowl.
Preheat oven to 400˚F with rack 1 above center. Line a baking sheet with parchment paper. Arrange the 4 planks of French bread and lightly toast 4 to 5 minutes. Top evenly with sauce and cheese blend, then arrange thinly sliced pepperoni in among the cheesy topping, then bake 12 to 15 minutes more to brown and bubbly, and top with parsley and pass toppings at table.