Pesto and Mozzarella French Bread Pizza
Updated June 6, 2024
- Total Time
- 20 minutes, plus 5 minutes’ cooling
- Rating
- Comments
- Read comments
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Ingredients
- 4cups lightly packed basil leaves or other tender herbs or greens such as parsley, arugula, baby spinach, or a combination
- 1garlic clove
- ¼cup pine nuts or almonds
- ⅓cup olive oil
- ¼cup grated Parmesan
- ½teaspoon kosher salt (Diamond Crystal)
- ¼cup olive oil
- 2garlic cloves, grated
- 1loaf soft French bread, split lengthwise, insides mostly dug out
- 8ounces mozzarella, low-moisture and part-skim, or fresh (drained and patted dry, if necessary) thinly sliced
- Red-pepper flakes, dried oregano or grated Parmesan, or a combination, for serving
For the Pesto
For the Pizza
Nutritional analysis per serving (4 servings)
752 calories; 54 grams fat; 14 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 7 grams polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 26 grams protein; 846 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the pesto: Heat the oven to 450 degrees with a rack in the middle position. Combine basil, 1 garlic clove and pine nuts in a food processor, and pulse until finely chopped. With the machine running, stream in the olive oil. Scrape down the sides of the bowl, add Parmesan and salt, and pulse to combine.
- Step 2
Prepare the pizza: Combine the ¼ cup olive oil and grated garlic in a small pot over medium. Cook, swirling occasionally, until the garlic starts to sizzle (but doesn’t begin to brown), 2 to 4 minutes. Remove from heat.
- Step 3
Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
- Step 4
Spread the pesto over the two halves all the way to the edges and top with the cheese. Return to the oven and bake until the cheese is evenly melted, about 5 minutes. Increase heat to broil and broil (watch carefully!) until the cheese is bubbly and browned in spots, 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Top with red-pepper flakes, oregano and more Parmesan, if you like.
Private Notes
Comments
Just use Costco pesto! One of the very best reasons to buy a Costco membership.
Variations: maybe try adding some blanched broccoli florets (cut into small pieces) and/or some seitan crumbles just before adding the cheese. Za'atar instead of oregano would be tasty And sprinkle some parmesan along with the mozzarella for the last step. Looking forward to trying this one.
I absolutely love a white pie (not so much made from french bread, though), and pesto is mandatory in my house. But, after oily results (whether the pesto goes on the crust or on top of the cheese, the oil separates in the heat), I now toss my uncooked veg toppings in not-too-much pesto, which beautifully roasts the onions, garlic, peppers or anything else. Also, sharp provolone mixed with asiago is a great cheese option.
Doubled the recipe to yield one pint.
Any suggestions on what to do with the leftover bread that’s scooped out??
Use a Molcajete or a mortar and pestle to grind the pesto, it releases so much more flavor. If you don’t have a Molcajete, or a mortar and pestle, freeze the garlic, and the basil for 15 minutes, process in your food processor as the recipe tells you to. The key to more flavor is bursting the cells of the aromatics rather than slicing. I learned this from J Kenji Lopez-Alt. It’s changed the way I make pesto and guacamole. Tip, if you do make the guacamole, go to light on the onion.
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