BARBECUE SAUSAGE
FRENCH BREAD PIZZAS
ACTIVE: 35 min I TOTAL: 45 min I SERVES: 81 24-inch loaf soft French or Italian bread
¼ cup extra-virgin olive oil
2 cloves garlic, grated
½ teaspoon dried oregano
Kosher salt and freshly ground pepper
6 ounces smoked sausage, thinly sliced
1 small onion, thinly sliced
1 green or red bell pepper, sliced
½ cup barbecue sauce
2 cups shredded monterey jack cheese
(about 8 ounces)
1 cup shredded smoked cheddar cheese
(about 4 ounces)
Chopped fresh cilantro, for topping- Preheat the oven to 500 ̊. Line a rimmed
baking sheet with foil. Trim the ends from the
bread, then cut into 4 equal pieces; split each
piece in half. Arrange the bread cut-sides up
on the prepared baking sheet. - Mix 3 tablespoons olive oil with the garlic and
oregano. Brush the oil on the cut sides of the bread,
then season with salt and pepper. Bake until lightly
toasted, 4 to 5 minutes. Let cool slightly. - Heat the remaining 1 tablespoon olive oil in a
large skillet over medium-high heat. Add the sausage
and cook, stirring, until crisp, about 5 minutes.
Transfer to a plate with a slotted spoon. Add the
onion and bell pepper to the skillet and season with
salt and pepper. Cook, stirring occasionally, until
tender and lightly browned, about 5 minutes. Stir in
¼ cup barbecue sauce and cook until the vegetables
are glazed, about 2 minutes. - Combine the monterey jack and cheddar in a medium
bowl. Sprinkle about ¼ cup of the cheese mixture
on each bread slice, then top with the onion-pepper
mixture, sausage and remaining cheese. Bake until the
cheese is melted and bubbling, about 8 minutes. - Microwave the remaining ¼ cup barbecue sauce in
a microwave-safe bowl until warm, about 30 seconds.
Drizzle on the pizzas and sprinkle with cilantro.
Game-Day
Super Bowl Sunday is the most popular day of the year for pizza.
Make your own this time!
PHOTOS: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO.