Foil-Packet French Bread Pizzas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 805
- Total Fat
- 54
- Saturated Fat
- 19
- Carbohydrates
- 50
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 34
- Cholesterol
- 99
- Sodium
- 1544
- Total: 40 min
- Active: 30 min
Ingredients
1 clove garlic, grated
6 tablespoons extra-virgin olive oil, plus more for drizzling
1 loaf soft French or Italian bread (14 to 18 inches long), split lengthwise, then halved crosswise
1 cup shredded whole-milk mozzarella cheese
1 cup whole-milk ricotta cheese
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Kosher salt
1/2 cup sun-dried tomatoes in oil, drained and chopped
4 cups baby arugula
1/2 cup marinated artichoke hearts, drained and chopped
2 ounces thinly sliced prosciutto, torn
Directions
- Preheat a grill to medium. Stir together the grated garlic and olive oil in a small bowl, then brush on the cut side of the bread pieces. Top with the mozzarella, then the ricotta (about 4 small dollops per piece of bread). Sprinkle with the oregano, red pepper flakes and a pinch of salt. Scatter the chopped sun-dried tomatoes on top.
- Place each piece of bread on an 18-inch-long sheet of heavy-duty foil. Bring the two short ends of the foil together and fold twice; fold in the sides to seal.
- Grill the foil packets, covered, until the bottom of the bread is toasted and the cheese is melted, 8 to 10 minutes.
- Meanwhile, toss the arugula, artichokes and a pinch of salt in a bowl. Carefully open the foil packets and top the pizzas with the prosciutto and arugula salad; drizzle with olive oil.
Cook’s Note
Use soft bread for foil-packet pizzas — it will get nice and toasted on the grill. Crusty loaves will end up too crunchy.