Posts tagged ‘Pizza’

Recipe – Day Old French Bread Pizza

Do you ever wonder what to do with your old French (or Italian) bread after a day or two? Have a ton of breadcrumbs already? Want an alternative to ordering crappy delivery pizza on game day? Rejoice friends, for my Day Old French Bread Pizzas are your salvation from the ordinary and from tossing perfectly awesome bread.

I did this for my Gorumet From the Tailgate series this week, because I had leftover French bread from pasta night. It’s really hearty, filling and the best possible alternative to delivery.


  • Day old French Bread (about a foot of bread is best)
  • 1/8 cup black olives, quartered
  • 15 pieces of spicy pepperoni
  • 1/2 a cup of pizza sauce
  • 1/4 cup mozzarella cheese
  • 2 tablespoons olive oil
  • Garlic Salt to taste

1. Preheat your oven to 450 degrees.

2. Slice your 12-inch section of bread into equal halves. Then, carefully slice off the upper crust vertically. Use a spoon to dig out the soft insides and the edges. Be careful not to break the crust (which should be firm since this is day or two old bread), as it will be the reservoir for your sauce and toppings.

3. Lay down a base layer of pizza sauce (I use about a 1/8 cup toppings, and another 1/8 cup per section of bread), followed by your toppings of choice. I used spicy pepperoni and Greek black olives. Then, use the rest of the sauce to pour over your toppings. Layering your toppings in the center, assures that the sauce will warm them from both sides during cooking.

4. Toss on your Mozzarella over the top, drizzle it with olive oil and then lightly spread some garlic salt over the top. Place it on the center rack of your oven or a cookie sheet. Cook for 6 to 8 minutes.

That’s it.

These little pizzas are awesome. By hollowing out the French Bread, you have a little deep dish area for a ton of sauce. I’m huge on sauce and even bigger on toppings, so a 6 inch area can be really filling if you pack it in.

Alas, the Lions are still not performing as efficiently as my ovens. We’re 0-4 folks, with little hope of recovery. At least the Red Wings will provide me some excitement soon!


October 6, 2008 at 4:34 pm 3 comments

Recipe – Wingless Buffalo Bleu Pizza

So, it’s week two of my new Sunday feature, Gourmet from the Tailgate. and while my Lions are back to showing their true colors (0-2), I scored big with my wife with this week’s Sunday offering for watching our lowly Detroiters.

When I was still laying in bed Sunday morning I was dreaming of buffalo wings and then drifted to pizza. And where I ended up was just combining the two together. I had seen some of the delivery joints offering pizzas similar to this, but I was sure they weren’t using Danish Bleu or the scallions that I had in mind. Believe me, you can get this done in 45 minutes, which we both now is about how long you’re going to wait for delivery during peak hours during football Sundays.


  • 1 large boneless chicken breast
  • 1.5 large scallions diced
  • 1/4 cup Danish bleu cheese
  • 1 large Boboli pizza crust (you can always make your own, but I love these when pre-game is on!)
  • 1/4 cup Frank’s Buffalo Wing Sauce
  • 1 stalk celery diced
  • 1/2 cup pizza sauce
  • Salt and pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 cup Mozzarella Cheese

1. Slice chicken into thin pieces and toss them in salt and pepper. Preheat oven and pizza stone to 450 degrees.

2. In a medium sized skillet, saute chicken for a few minutes. Don’t cook it all the way through as it will finish in the oven.

3. Remove pan from heat, allowing chicken to cool. Slice vegetables and add sauce to crust. Add mozzarella cheese and scallions and put the celery aside (Vita reminded me that warm celery is just gross).

4. Put chicken into a zip lock bag or bowl and toss with 1/4 cup of wing sauce. Add chicken and crumbled Danish Bleu to your pizza. I like to drizzle olive oil on the outside edge of the crust and then add garlic salt to the oil. It adds another dimension to the crust.

5. Bake for 12 minutes.

It’s excellent, extra spicy and really, really good. Vita loved it, and I think you guys probably will to. If you do give it a whirl, let me know.

September 14, 2008 at 9:11 pm 2 comments

Recipe – Mediterranean pizza

Dan prepping a pizzaI love making pizza at home. I enjoy it, mostly because it’s not very often you find a delivery joint that’s willing to spend the kind of scratch I’m willing to spend on for premium olives, spices and cheeses.

Don’t get me wrong, I love a good greasy slice of delivery, but most of the time, I enjoy making my own pizza, mostly because I can control the crispiness of the crust and the bite on the sauce. When I’m pressed for time and want to whip a pizza out quickly, I doctor up sauces and opt for a pre-made crust. Since my wife is a surgeon, we’re often pressed for time and opt for quicker meals that we can whip through quickly. It leaves more time for good conversation and catching up on one another’s work lives. On a good day, one of us will have pre-heated the oven and will be already at work on doctoring sauces and flavoring a crust before the other has hit the driveway.

On this particular evening, we opted for a Mediterranean-style pizza. My side was heavy on olives and feta, while hers tossed mushrooms into the mix.


  • 1 Boboli 12-inch pizza crust
  • 1 packet of Boboli pre-made pizza sauce
  • Garlic Salt, Basil, Olive Oil, Red Pepper Flakes, Oregano, Italian Parsley
  • 6 to 8 jumbo Greek black olives
  • 6 to 8 jumbo Green Sicilian Olives
  • 6 to 8 chopped white mushrooms
  • 4 to 6 sliced cherry or Roma tomatoes
  • 2 cups Mozarella cheese (shredded)

1. Preheat your oven to 450, leaving a large seasoned pizza stone inside to warm. This is the key to a nice crispy crust.
2. Remove crust from packaging and dust with garlic salt and other herbs. Add pre-packaged sauce and spread evenly across crust. Dust with additional herbs and add crushed red pepper flakes to add a little heat.
3. Add cheese and toppings, spreading evenly.
4. Dust top of pizza with oregano and a splash of olive oil. Ring crust with Olive Oil laced with Garlic salt
5. Place pizza on stone and bake for 11 to 13 minutes.

It’s really simple, and really fast and tastes so much better than the delivery 90 percent of the time. The olives and simple herbs really make this baby sing.

Couldn’t be easier. Get cooking. Oh, and I promise to give you guys my homemade crust and sauce recipe next time. I’ve recently gotten into grilling my pizzas. Very cool technique. Happy eating.

August 13, 2008 at 5:08 pm 1 comment

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