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gIN PARTNERSHIP WITH
Turn a loaf of French bread into foil-packet pizzas.
1 clove garlic, grated
6 tablespoons extra-virgin olive oil,
plus more for drizzling
1 loaf soft French or Italian bread (14 to 18 inches long),
split lengthwise, then halved crosswise
1 cup shredded whole-milk mozzarella cheese
1 cup whole-milk ricotta cheese
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
Kosher salt
½ cup sun-dried tomatoes in oil, drained and chopped
4 cups baby arugula
½ cup marinated artichoke hearts, drained and chopped
2 ounces thinly sliced prosciutto, torn
- Preheat a grill to medium. Stir together the grated garlic
and olive oil in a small bowl, then brush on the cut side of the
bread pieces. Top with the mozzarella, then the ricotta (about
4 small dollops per piece of bread). Sprinkle with the oregano,
red pepper flakes and a pinch of salt. Scatter the chopped
sun-dried tomatoes on top.
- Place each piece of bread on an 18-inch-long sheet of
heavy-duty foil. Bring the two short ends of the foil together
and fold twice; fold in the sides to seal.
- Grill the foil packets, covered, until the bottom of the bread
is toasted and the cheese is melted, 8 to 10 minutes.
- Meanwhile, toss the arugula, artichokes and a pinch of salt
in a bowl. Carefully open the foil packets and top the pizzas
with the prosciutto and arugula salad; drizzle with olive oil.
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NOVEMBER 2019 ●FOOD NETWORK MAGAZINE 97
weeknight
cooking
FOIL-PACKET FRENCH BREAD PIZZAS
ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
Pizza Night!
GRILL
LIKE A PRO
Use soft bread for
foil-packet pizzas—it will getnice and toasted on the grill.
Crusty loaves will end up
too crunchy.