Caprese French Bread Pizzas

Posted at 11:30 AM, Aug 22, 2016
and last updated 2016-08-22 14:12:39-04

For the Pesto:

  • 2 cups fresh basil leaves, reserve 8-10 leaves for garnish
  • 1/4 cup pine nuts or almonds, toasted
  • 1/3 cup extra-virgin olive oil
  • 1 large garlic clove, chopped
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and Pepper, to taste

For the Pizzas:

  • 2 French bread loaves, split widthwise
  • 4 large tomatoes, sliced
  • 10 oz. fresh mozzarella cheese, sliced

Heat oven to 425 F degrees.

For the pesto, place all ingredients in a blender or food processor. Blend until all ingredients are pureed.

For the pizzas, lay bread cut side up on a baking sheet. Spread desired amount of pesto on the cut side of each bread slice. (Note: extra pesto can be refrigerated in a sealed container for 4-5 days.)

Lay tomato slices on top of pesto; about 4-6 slices per each French bread half. Add mozzarella slices; about 3-4 slices of mozzarella per half. Bake for 8-10 minutes or until cheese has melted and the bread is golden brown. Tear remaining basil leaves on top of loaves for garnish. Cut into slices; serve immediately.