A French bread pizza pepperoni.
Instead of just red sauce, we're making pepperoni sauce.
What do I mean by that?
Oh, there's pepperoni in the sauce, what?
Yes, there is.
So we're going to start our red sauce
for our French bread pizza number one.
Maybe let's put it on this burner it's a little stronger.
And we're going to take two, three ounces, about a quarter
of a stick I used there and I grated, I literally graded it
on the grater, the small side of the grater.
I grated a little pepperoni.
Aw look at that the pepperoni has rendered out.
So now, we're going to grate right into the pan
a little garlic.
Boop, boop, boop.
You could also use granulated garlic if you want
to make this super fast and quick.
So I've mixed it up over here.
I'm showing you dried herbs and fresh herbs
because you can mix and match.
To the same sauce I just put fresh garlic
I'm gonna add a little granulated onion.
Okay, so we don't have to wait for the onion to cook out.
And instead of fresh oregano, that I have to strip and chop
I'm gonna add a sprinkle of dried oregano, fine.
I'm gonna put in a pinch
of red pepper flake and that's optional
because you got the pepperoni for goodness sake, right?
And I'm going to put in a little fresh parsley
because I was chopping it for garnishes anyway
but I could easily use dried, no big deal.
Now to our back pan here,
we're going to add a little fire roasted tomato
and a little tomato sauce.
And then if you have some in the house, a little torn basil.
The one thing I do not buy dried is basil.
The basil if I didn't have it in the house
just make the sauce without it.
And now we're gonna let that just hang out.
So each tray that I have here has one large loaf
of your like regular grocery store variety
super large soft French bread, not a super crunchy baguette.
So each French bread will give you will yield
four French bread pizzas.
You have it horizontally and across, okay?
And then I lightly toasted it in the oven.
And I mean, you can see there's no color on this
but it's nice and firm, we want it to be toasted lightly.
So it stands up and doesn't fall apart
once we put our toppings on.
Here's our pepperoni sauce.
So I try and gauge this so I don't waste any food.
So I want to make sure there's enough sauce for each bread
so I make the first pass.
Then I can go back and load up a little more.
Now I'm going to take the back of my spoon
or paddle I should say
and kind of spread that out a little mush it around.
This is provolone, mozzarella
and pecorino so A.K.A. sheep's milk cheese
with red pepper in it say, see?
So this combo is tangy.
Oh, it's so delicious and amazing together.
It's tangy, it's spicy.
And here's how I do this.
I do one pass of the cheese.
I'm gonna mess you up on this one.
You're gonna go, 'what?'.
Okay, then we're going to take pepperoni slices.
More pepperoni on the pepperoni pizza, please.
And we're going to scatter these all over.
And then we finish up with the extra cheese.
So I do center oven about 450 because everything's cooked
and all we're trying to do is melt the cheese.
So we'll just pop these in there for a few minutes.
What?
What happened?