Sausage and Pineapple French Bread Pizza
Servings 2 people
Ingredients
- 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
Pizza Sauce:
- 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
- Salt
- 1 medium yellow onion (peeled and cut in halves)
- 2 large sprigs fresh basil (stems with leaves)
- 1 teaspoon sugar
Instructions
- 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.
Notes
- 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.