Ingredients
12 cup prepared pesto sauce
1 (8 ounce) jarfire roasted red peppers, drained and sliced
1 cup shredded part-skim mozzarella cheese
1 loaf French bread, split lengthwise
Method
Sources
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Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Black matte enamel interior — superior browning and self-basting lid
Baking steel for superior heat transfer — pizza, artisan bread
Julia Child's baking companion — master bakers teach technique
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Black matte enamel interior — superior browning and self-basting lid
Baking steel for superior heat transfer — pizza, artisan bread
Julia Child's baking companion — master bakers teach technique
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat broiler. Spread pesto over each halve of French bread. Top with pepper slices and then with shredded cheese. Place on baking sheet and broil for 1-2 minutes or until cheese is melted. Cut each pizza into thirds and serve immediately.