One Recipe, Two Meals: French Bread Pizzas

Have you ever thought about taking a huge ol’ loaf of French bread, slicing it up into eight mini halves, and turning them into the most-delish batch of kid- and adult-friendly pizzas ever?

Well, here you go! This recipe is ridiculously simple, especially the kid version. We’ve got your favorite jarred pizza sauce, mini pepperoni and shredded mozzarella. That’s all. It’s like kid-utopia food.

But wait. There's more!

If you want to fancy yours up just a tad so that you can feel good about your life, just saute some presliced mushrooms and thinly slice a bit of red onion (a mandoline is your best friend for this). And! Add some thinly sliced jalapeno peppers, either fresh or jarred peppers — your call. But I’m telling you, that zing of heat will transform your pizza.

Also, my husband doesn’t like cheese (yes, I’m in therapy for this), hence his cheeseless version. I still love him...sort of.

Two pizzas, you guys! One loaf of bread. You must.

One Recipe, Two Meals: French Bread Pizzas

Makes 8 pizzas (4 of the kid version, 4 of the adult version)


1 French bread loaf, cut in half, then into fourths, then cut again, lengthwise

One 15-ounce can pizza sauce (about 1 1/2 cups)

3/4 cup mini pepperoni

One 8-ounce block mozzarella cheese, grated

1 tablespoon extra virgin olive oil

One 8-ounce carton sliced mushrooms

1 jalapeno, thinly sliced

1/4 cup thinly sliced red onion


Optional garnish: Fresh parsley and thyme


Preheat oven to 350 degrees F.

Heat a large skillet over medium-high heat. Add the oil and mushrooms. Season with a pinch of salt and saute until the mushrooms are tender and dark brown, about 5 minutes.

Spoon the pizza sauce over each bread loaf. For the kid version, simply sprinkle each pizza with a small handful of pepperoni and cheese.

For the adults, top each pizza with the mushrooms, thinly sliced red onion, jalapeno and grated cheese. Arrange all of the pizzas on a rimmed baking sheet, and bake for about 20 minutes, until the cheese is melted and starting to bubble.

Garnish with a little bit of fresh parsley and thyme.

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Follow Bev on her blog, Bev Cooks, if you think you can even handle more.

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