Saturday, November 12, 2011

Caprese French Bread Pizza

     The original recipe for this French Bread Pizza from the Mazola company includes directions for making your own pesto from scratch.  If you have a bumper crop of basil in your garden it would be well worth the effort however if you're cooking at your campsite using the jarred variety is the only way to go.  Spread it on French bread, top with tomatoes and cheese and in 15 minutes you've got fresh tasting, crispy, soft, cheesy pizza.  I baked mine in my 12 inch oven with 12 coals in a ring around the bottom and about 28 on top.  It's another one of those amazing, few ingredient recipes that bakes beautifully in your dutch oven.

Caprese French Bread Pizza
1 loaf French or Italian bread, halved lengthwise
1-2 thinly sliced tomatoes
8 oz. shredded mozzarella
3-4 Tblsp prepared pesto

     Lightly oil or spray dutch oven.
     Spread pesto evenly onto bread surfaces.
     Top with tomatoes and mozzarella.
     Bake at 400 degrees for 15-18 minutes or until cheese has melted and is lightly brown.
     Slice and serve immediately.
     The topping is also good on ciabatta bread, baguettes, focaccia or precooked pizza crusts.

Spread bread with pesto and top with tomatoes

Pile on the cheese

Bake for 15 minutes at 400 degrees


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