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Mini French Bread Pizza Appetizers

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Mini French Bread Pizza Appetizers are a surefire hit each and every time they’re served. 

Mini French Bread Appetizer Pizza Recipe

I like to make my own French Bread Pizzas to serve on any given night of the week. They’re always a hit and most times, in order to save time, I use store bought, pre-made garlic bread. This time I decided I’d make my own homemade French bread and then top it with all sorts of fresh veggies to keep them a little more figure friendly.I chose to cut the bread vertically, instead of the horizontal cut I usually make, so we’d have some mini appetizer sized delights, just in time for the big game. Even though my family of carnivores would have preferred mounds of meat on their mini French bread pizzas, they did have to admit that these are just plain yummy, no matter how you slice them.

Just so you know, the topping choices you decide to add on these mini pizzas are totally your own. If you’re a pepperoni fan, add some. If you’re a sausage fan, cook and crumble some, then add it. If you like ham and pineapple, go for it. There are no rules here… It’s just pizza, not rocket science 🙂

Mini French Bread Appetizer Pizza Recipe

Should you decide to make these appetizer pizzas with store bought garlic bread you’ll be saving a lot of time and steps, and there is absolutely nothing wrong with doing that. But, if you’re like me and enjoy the process of making your own bread from time to time, I highly recommend you follow the recipe below. Nothing compares to fresh, homemade bread for that awesome taste and crunch! And nothing feels better than knowing the exact ingredients that went into making your own fresh, French bread crusts that you’ll be feeding your family and friends.

Yield: 2 loaves
For the French Bread:
2 cups warm, to the touch, water (approximately 110-110 degrees)
1 tablespoon active dry yeast
1 tablespoon sugar (I used coconut pal sugar)
5 – 5 1/2 cups all-purpose flour
2 teaspoons salt
1 tablespoon extra virgin olive oil
1 tablespoon corn meal

-In a  small bowl, dissolve the yeast in the warm water. Add in the sugar and let it rest and get foamy (about 10 minutes).
-In the bowl of a stand mixer, or in a large bowl, combine 5 cups of flour and the salt.
-Using the dough hook, (or a wooden spoon) add the yeast mixture into the flour and salt. Mix well to combine and then add in the oil. Continue stirring, and/or kneading (if using the stand mixer), until the dough is smooth and elastic. *Note – if the dough is too sticky, knead in some of the additional flour until you get a smooth and elastic consistency.
-Cover the bowl with plastic wrap and allow the dough to double in volume in a warm, draft free place for about an hour.
-Punch the dough down and dived it into two equal pieces.
-On a lightly floured surface, roll each piece of dough to form a slender loaf.
-Place the loaves on a parchment lined baking sheet (making sure to leave a few inches in between each loaf to allow for expansion),  that has been lightly sprinkled with corn meal. *Note – If you have a French bread loaf pan, lay the slender loaves in the pan, on a baking sheet, and omit the corn meal.
-Slash the tops of each loaf with a sharp knife (optional).
-Allow the loaves to rise again until doubled (approximately 45-50 minutes), in a warm, draft free place.
-Preheat oven to 375 degrees.
-Bake the loaves in the preheated oven for approximately 30-35 minutes or until the loaves are beautifully golden in color and sound hallow when tapped.
-Allow the bread to cool completely before cutting.

Yield: 24-30

2 loaves French bread (either store bought or home made)
1 small can tomato paste
garlic powder
toppings of your choice (I used uncooked, green pepper, onion and mushroom)
1 1/2 cups shredded mozzarella cheese
dried oregano
2 tablespoons fresh basil, chopped

-Preheat oven to 375 degrees.
-Slice each the French bread loaf vertically, into 1 1/2″ pieces
-Place the sliced bread on a parchment lined baking sheet and bake in a preheated oven for 10-12 minutes.
-Spread a layer of tomato paste onto each French bread crust and sprinkle each pizza with garlic powder (to taste)
-Add the toppings of your choice to each mini pizza slice.
-Sprinkle each pizza with a little bit of salt and dried oregano (to taste).
-Top each pizza with  some shredded cheese.
-Bake in the preheated oven for approximately 10-12 minutes or until the cheese has melted to your linking.
-Sprinkle the pizzas with the fresh basil and serve.

These appetizers are delicious for any type of entertaining you happen to be doing, and they’ll feed a big, hungry crowd in one fell swoop. Mmmmmm. Move over Stouffer’s, you’ve just been replaced 😉

Now to go along with these yummy little pizzas, who’d like a tall, frosty beer?

I painted this set of 4 pilsner glasses a little while back to be given as gifts for a movie wrap party. I was contacted by one of the producers of the movie “The Challenger” and asked to depict the plot of the entire movie on a glass, along with the signatures of the movies’ stars somewhere within the design. This is what I came up with. To date, it’s my first Hollywood movie set of glasses I’ve ever painted, but hopefully, it’s not the last 🙂

The Challenger Movie Painted Pilsners
If there is ever anything I can paint for you, please don’t hesitate to contact me or visit my shop. which is located within the navigation bar. Custom orders are always welcome and I can work from any photo or description you send my way.

Kudos Kitchen By Reneé ~ Where food and art collide on a regular basis!


Until we eat again,