french

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Joe writes:

Although there are really no specific quantities of toppings identified, I am sure that a pizza perfectionist will be able to adjust same to their "internal wants". I have always followed the late, great Justin Wilson's advice, i.e., "mo' betta". Really good. Really easy to make.

Joe's Traditional French Bread Pizza

(Makes 4 servings)

Ingredients:

One loaf French bread
Olive oil
Minced Garlic (sautéed fresh garlic or bottled; not dried)
Mozzarella cheese (sliced and shredded)
Parmesan cheese
Pepperoni
Jimmy Dean's Sage bulk sausage
Fresh or canned Portobello mushrooms
Coarsely chopped red and/or green bell pepper
Coarsely chopped sweet (Vidalia/Maui) onions
Hot sliced pickled banana peppers
Fennel seed
Oregano
Crushed red pepper
Tomato/pizza sauce of your choice (chunky style)
Rolaids

Directions

Heat oven to 350 degrees.
Cut French bread in half (total of 4 pieces).
Lightly oil large cookie sheet with olive oil.
Lightly brush top of each bread with olive oil. Top each slice of bread generously with the minced garlic.
Generously spread sauce on top of bread, followed by mozzarella cheese. On top of that, completely cover same with sliced pepperoni.
Arrange bell peppers, onions, hot peppers, and mushrooms on top or around, in between, etc., that.
By this time, you should be out of room for anything else on top of the pizza.
Oh well, time to add more stuff. Generously sprinkle Parmesan cheese, oregano, fennel seeds, and crushed red pepper on top of that.
Now, take marble sized chunks of the sausage and arrange on top of everything else. Almost done.
Now, spoon some more pizza sauce in between all of the toppings, followed by the shredded mozzarella cheese and a bit more Parmesan cheese. If you have done it right each serving should weigh well over one pound each.
Bake in middle rack of oven until done. This last part is rather tricky, with all of the toppings. Watch how the cheese melts. When the cheese on top of the pizza gets a medium colored brown, everything else should be done.
Remove from oven and wait at least five minutes before eating.
Rolaids are optional, but you will probably need them. And... if you are a pepperhead such as I, try drizzling some of the sauce (not the peppers ;) from a can of chipolte peppers on top of the finished product. Of course, if you do this, you will be left with a can of chipolte peppers sans sauce.
Go ahead. Eat them. Now. Very tasty.

Thank you so much, Joe!
You have done a great service to all Pizza Lovers!
(Any recipe that includes Rolaids, has got to be deadly!)

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