Recipe courtesy of Ree Drummond

Caprese French Bread Pizzas

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 2 servings



  1. Preheat the oven to 425 degrees F.
  2. For the pesto: Toast the pine nuts in a small skillet over a medium heat, tossing occasionally, until golden brown in spots, 3 to 4 minutes.
  3. Combine the pine nuts, basil, olive oil, Parmesan, lemon zest, garlic, salt and a few grinds of pepper in a blender or food processor until smooth and bright green.
  4. Cut the bread in half lengthwise. Put the bread on a baking sheet, cut-side up, and spread each piece with a few tablespoons of the pesto, saving any leftovers for another recipe.
  5. Top the bread with the mozzarella slices and bake until the cheese is melted, 12 to 15 minutes.
  6. Divide the tomatoes between the two pizzas and drizzle over the balsamic glaze. Tear some basil and sprinkle on top. Serve!