Popular
Latest From the Show
How To Make Cheesy Antipasti French Bread Pizza By Rachael
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
Rach's Cheesy French Bread Pizza is topped with the best of every antipasti board.
For more of Rach's French bread pizzas, check out her recipes for Shrimp Scampi French Bread Pizza and Nacho French Bread Pizza.
Ingredients
For the Raw Pizza Sauce:
- One 14-ounce can Italian tomatoes
- 2 tablespoons extra-virgin olive oil (EVOO)
- Salt
- A few leaves of basil, torn
- 2 cloves garlic, crushed
- 1 teaspoon dried oregano, ⅓ palmful
- ½ teaspoon red pepper flakes
For the pizzas:
- 1 large loaf French bread, 24-28 inches long, or 2 loaves, 12 inch breads
- 2 cloves garlic, halved
- About 2 cups Raw Pizza Sauce
- 1 ½ cups shredded brick mozzarella
- 1 ½ cups shredded provolone
- 1 cup grated pecorino cheese or Parmigiano-Reggiano cheese
- About 8 ounces or 2 cups total chopped thinly sliced pepperoni, sweet sopressata or salami with fennel, and hot capocollo ham
- Sweet or hot Italian red cherry peppers, sliced, or hot pepper rings of choice
- 3-4 charred/grilled packaged artichoke hearts, chopped (optional)
Yield
Serves: 4
Preparation
For the sauce, puree sauce in food processor, transfer to small bowl.
For the pizzas, preheat oven to 425˚F.
Line a baking sheet with foil and cut bread into 4 pizza planks or French bread shells. Toast bread, 4-5 minutes, rub with cut garlic and top with sauce and half the cheeses. Scatter the meats and add remaining cheese. Top with cherry peppers and artichokes, if using.