Instead of using pizza dough, French bread can also be great for pizza. This Sausage and Pineapple French Bread Pizza hits all the right notes, savory, sweet and tangy. Just what you need for a weeknight dinner. If you have a little extra time, it’s even better with a homemade pizza sauce!
Last weekend, Bryan and I took a much needed break and went on a short trip. It is really nice to be out again. And be able to dine out? That was beyond amazing. We didn’t realize how hot food can get at restaurants that we almost burnt our tongues a couple times. Takeout food just can’t be compared. When you haven’t done something for such a long time (14 months), you forgot how fun that was. I’m also excited to get inspired by restaurant dishes again, and hopefully bring you guys more new recipes.
This week, I’m sharing a French bread pizza. It’s very easy, fun and great for weeknights. For me, the idea of making pizza at home feels a bit intimidating. I worry about if the dough is good and if I cook the dough enough. But this recipe doesn’t use pizza dough, I’m using French bread instead. The one that you buy from supermarket, the big and soft loaf (not baguette). Never have to worry about pizza dough again!
Pizza needs a sauce. I made my own. It’s really easy as well. Process a canned of whole peeled tomatoes until almost smooth, then combine with sautéed garlic, dried oregano and red pepper flakes. Cook with onion and basil for about 1 hour to reduce in half. It tasted really good. If you don’t have time, it’s ok to use a store-bought pizza sauce. It’s all about easy for weeknights.
For toppings, I go with sausage and pineapple. These are my go to pizza toppings. Not everyone like pineapples on their pizza, so you can easily change to anything you like, for example, pepperoni, chicken, olive, and bell pepper. Toppings require some preparation as well. For the sausage, I rolled them into little balls and cooked them in a skillet until cooked through and slightly golden brown. Remember not to brown the sausage too much, because they will be cooked again in the oven. For the pineapple, I pat them dried with paper towels and cut into thin slices.
Before putting the sauce on the French bread, toast them in to oven will prevent it to get too soggy and give it a little structure before adding all the toppings. Once toasted, add a good layer of sauce because the bread is pretty thick. Also be generous with the cheese too. Last, pack as much topping as you can. Bake in the oven for about 12 minutes until cheese is melted and sausage is browned. Cut into thick slices and serve.
Bryan and I enjoyed this pizza a lot. The bread was soft, but has a thin crust. Then, there were the sweet roasted pineapples, savory sausages, melty cheese and slightly tangy tomato sauce. You can serve these as an appetizer or an entree like we did. Add a side salad and you are good to go. It’s easy to change it up too. Hope you like this!
Sausage and Pineapple French Bread Pizza
- 6 ounces mild Italian sausage (removed casing and roll into ½-inch balls)
- ½ loaf French bread (halved lengthwise)
- 1/3 cup pizza sauce (recipe followed)
- 1 cup shredded mozzarella cheese
- ½ cup fresh pineapple (pat dried and cut into ¼-inch pieces)
- Olive oil
- 1 can whole peeled tomatoes (28 ounce)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves (minced and smashed)
- 1 teaspoon dried oregano
- Pinch of red pepper flakes
- 1 medium yellow onion (peeled and cut in halves)
- 2 large sprigs fresh basil (stems with leaves)
- 1 teaspoon sugar
- For the pizza sauce, first process the canned tomatoes in a food processor or a blender until almost smooth but still with a little pulp, think apple sauce. Set aside.
- In a medium saucepan over medium-low heat, add olive oil and butter. When the butter is melted, add garlic, oregano, red pepper flakes and a pinch of salt. Cook until aromatic, about 2 minutes. Add canned tomato, onion, basil and sugar. Bring to a simmer and reduce to low heat. Cook until the liquid is reduced by half, about 1 hour. Adjusting the taste with salt and sugar. Set aside to cool before use.
- For the French bread pizza, place the oven rack 1 above center. Preheat the oven to 400˚F (200˚C). Line a baking sheet with a parchment paper. Set aside.
- In a large skillet over medium heat, warm ½ tablespoon olive oil. Add the sausage balls and sauté until cooked through and started to turn golden brown, about 5 minutes. Transfer to a plate lined with paper towels. Set aside.
- Place the bread cut side up on the prepared baking sheet. Lightly toast in the oven for 4 minutes. Remove from oven and scoop some pizza sauce on the bread. Cover the whole bread (cut side) with a good layer of sauce. Then sprinkle the cheese over. Again, cover the whole thing. Next, pack as much pineapple and sausage as you can. Sprinkle with a little more dried oregano. Bake in the oven for 12 – 14 minutes until cheese is melted and the sausage is nicely browned.
- Remove from oven and transfer to a cutting board. Cool for a few minutes before cutting them into thick slices. Serve immediately.
- French bread is pretty soft, which is perfect because it will be baked again in the oven 2 more times. When it’s done, it is soft inside with a very thin crust on the outside. Baguette is too hard for this. It will be very difficult to eat.
- For the pineapple, I like using fresh ones. I think it’s less sweet and a little tart. I didn’t get a whole pineapple, instead I got the ones that are already cut and store in a little tub. It’s much easier and I don’t have to finish a whole pineapple.
- Leftover pizza sauce can be store in an airtight container in the fridge for up to 2 weeks.
- If you don’t have time to make your own pizza sauce, get one from store.
- Feel free to switch out to any toppings you like.
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