French Bread Pizza with Fire Roasted Tomato Sauce The Sauce: 12 roma tomatoes 4 tablespoons olive oil 1 tablespoons kosher salt 1 tablespoons thyme 1 tablespoons oregano 2 tablespoons chopped fresh basil Heat the grill on high. Cut tomatoes in half, in a pan in a single layer cut side down drizzle with 2 tablespoon of olive oil and salt. Place skin side down on grate of hot barbeque for 2 minutes, turn over with tongs and place cut side down for additional 2 minutes, skins should blister, remove from heat and let cool, when cool enough to handle remove skin by lifting straight up with cut side down in pan, discard skins but reserve juices. Place in a blender or food processor tomatoes and the juices, then add oregano, thyme, basil and drizzle with 2 tablespoon of olive oil. Puree until just blended. 1 large loaf French bread about 18 inches long and 4 inches wide, split half lengthwise and crosswise 1 ounce pepperoni, thinly sliced 1 cup coarsely shredded part-skim mozzarella cheese (4 ounces) Freshly ground black pepper 2 tablespoons grated parmesan cheese 2 tablespoons Italian parsley, chopped Preheat oven to 400 degrees. Place bread halves, cut side up, on a baking sheet. Pull out some of soft bread centers to make loaves slightly concave. Spread each half with sauce. Arrange pepperoni over sauce. Top with mozzarella, and lightly pepper. Spoon a little more sauce over the tops. Bake in preheated oven until lightly browned, about 15 minutes. Sprinkle with Parmesan cheese, and Italian parsley. Cut into slices, serve hot.
Posted on: Sat, 17 Aug 2013 00:48:26 +0000
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