french bread pizza $3.51 recipe / $0.88 each
French bread pizzas are a classic week night dinner because they are super fast, ridiculously easy, customizable and (of course) inexpensive! Most people know how to or have made french bread pizzas before but have you ever stopped to think about how inexpensive they are? This past week when I made my antipasto mix, I knew that french bread pizzas would end up being dinner one night that week. Using one petite baguette (half length baguette), I made four pizzas, two pepperoni and two with an antipasto topping. If you have a lot of family members, this is a great way to satisfy the picky preferences of each member. They are also a great way to "sweep your kitchen" and use up leftovers!
Total Recipe cost: $3.51
Servings Per Recipe: 4
Cost per serving: $0.88
Prep time: 5 min. Cook time: 15 min. Total: 20 min.
STEP 1: Preheat your oven to 400 degrees and line a baking sheet with foil. Cut your baguette into the size you want your pizzas. I had a half length baguette so I cut it in half (lengthwise) then sliced it open to make four pieces, each about 8 inches long and four inches wide.
STEP 2: Top each pizza with about 1/4 cup of sauce and 1/4 cup of shredded cheese. I like to sprinkle on a little extra Italian spices at this point to kick up the flavor. I use dried basil, oregano and sometimes red pepper flakes. Follow this up with pepperoni or whatever other toppings you are using (marinated mushrooms? YUM)
STEP 3: Bake the pizzas in the oven at 400 degrees for 10 to 15 minutes or until the cheese is melted and bubbly and the edges of your bread are brown and crispy. Every oven is different but mine took between 10 and 15 minutes.
I topped these two with 1/2 cup of my antipasto mix (roughly chopped, for two pizzas) and they were amazing! The antipasto mix added a bit to the cost, making them $1.12 a piece. Still not too bad!
Here is my "petite baguette"... still pretty big, eh?
Here are the topped pizzas ready for baking!
NOTE: You can make these pizzas on any type of french bread;, a whole loaf, sub-style or po'boy style loafs. The important part is to get a french style bread that has a nice crust on the outside to give the pizzas strength. I have often seen 6 packs of submarine rolls for $1.99 which would make 12 pizzas once you cut them open, further reducing the cost of this recipe.
I only used about half the jar of pizza sauce but the rest will stay good in your refrigerator for at least a week It's not too far fetched to think that you might want pizza more than once in that length of time. If you don't think you'll use the rest of the jar soon enough, simply pour it into a strong freezer bag, toss it into the freezer and it will be good for months (don't forget to label!).
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Total Recipe cost: $3.51
Servings Per Recipe: 4
Cost per serving: $0.88
Prep time: 5 min. Cook time: 15 min. Total: 20 min.
| INGREDIENTS | COST | |
| 1 petite | baguette | $0.99 |
| 8 oz. | pizza sauce (from a jar) | $0.62 |
| 1 cup | shredded mozzarella | $0.94 |
| 2 oz. | pepperoni | $0.86 |
| to taste | dried basil | $0.05 |
| to tasteb | dried oregano | $0.05 |
| TOTAL | $3.51 | |
STEP 1: Preheat your oven to 400 degrees and line a baking sheet with foil. Cut your baguette into the size you want your pizzas. I had a half length baguette so I cut it in half (lengthwise) then sliced it open to make four pieces, each about 8 inches long and four inches wide.
STEP 2: Top each pizza with about 1/4 cup of sauce and 1/4 cup of shredded cheese. I like to sprinkle on a little extra Italian spices at this point to kick up the flavor. I use dried basil, oregano and sometimes red pepper flakes. Follow this up with pepperoni or whatever other toppings you are using (marinated mushrooms? YUM)
STEP 3: Bake the pizzas in the oven at 400 degrees for 10 to 15 minutes or until the cheese is melted and bubbly and the edges of your bread are brown and crispy. Every oven is different but mine took between 10 and 15 minutes.
I topped these two with 1/2 cup of my antipasto mix (roughly chopped, for two pizzas) and they were amazing! The antipasto mix added a bit to the cost, making them $1.12 a piece. Still not too bad!
Here is my "petite baguette"... still pretty big, eh?
Here are the topped pizzas ready for baking!
NOTE: You can make these pizzas on any type of french bread;, a whole loaf, sub-style or po'boy style loafs. The important part is to get a french style bread that has a nice crust on the outside to give the pizzas strength. I have often seen 6 packs of submarine rolls for $1.99 which would make 12 pizzas once you cut them open, further reducing the cost of this recipe.
I only used about half the jar of pizza sauce but the rest will stay good in your refrigerator for at least a week It's not too far fetched to think that you might want pizza more than once in that length of time. If you don't think you'll use the rest of the jar soon enough, simply pour it into a strong freezer bag, toss it into the freezer and it will be good for months (don't forget to label!).
