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French Bread Pizzas
with Kale Caesar Salad
45 MIN
+$0.95/serving
2 Servings
From the Test Kitchen
These crowd-pleasing French bread-style pizzas are layered with aromatic tomato sauce, creamy mozzarella, briny olives, sweet pickled peppers, and a sprinkle of parmesan cheese for extra savory flavor. For an elevated side salad, we’re marinating kale with mayo, capers, parmesan, and more until delightfully tender.
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NutritionPER SERVING
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Calories1000 Cals (est.)
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fresh
ingredients
Title
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3 oz Diced Pancetta
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2 Sandwich Rolls
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1 8-Oz Can Tomato Sauce
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1 bunch Kale
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2 Tbsps Mayonnaise
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4 oz Mushrooms
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2 cloves Garlic
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1 Tbsp Capers
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4 oz Fresh Mozzarella Cheese
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1 oz Pitted Niçoise Olives
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1 tsp Whole Dried Oregano
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½ oz Pickled Peppadew Peppers
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¼ cup Grated Parmesan Cheese
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1 Tbsp Sherry Vinegar
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1 Tbsp Calabrian Chile Paste
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the kale
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Roughly chop the capers. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a large bowl, whisk together the mayonnaise, chopped capers, vinegar, half the parmesan, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Add the chopped kale; using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Prepare the remaining ingredients & make the sauce
Meanwhile, halve the rolls. Cut the mushrooms into bite-sized pieces. Roughly chop the olives and peppers; combine in a bowl. In a separate bowl, combine the tomato sauce, oregano, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.
3
Toast the bread
Place the halved rolls on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 5 minutes, or until lightly browned around the edges. Leaving the oven on, remove from the oven.
4
Cook the pancetta
Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
5
Cook the mushrooms
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.
6
Make the pizzas & serve your dish
Evenly top the toasted rolls with the sauce, cooked mushrooms, mozzarella (tearing into small pieces before adding), chopped olives and peppers, and remaining parmesan. Drizzle with olive oil and season with salt and pepper. Bake the pizzas 12 to 14 minutes, or until the rolls are crispy and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked pizzas with the marinated kale salad on the side. Enjoy!
1
Prepare the ingredients & marinate the kale
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Roughly chop the capers. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a large bowl, whisk together the mayonnaise, chopped capers, vinegar, half the parmesan, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Add the chopped kale; using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Prepare the remaining ingredients & make the sauce
Meanwhile, halve the rolls. Cut the mushrooms into bite-sized pieces. Roughly chop the olives and peppers; combine in a bowl. In a separate bowl, combine the tomato sauce, oregano, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.
3
Toast the bread
Place the halved rolls on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 5 minutes, or until lightly browned around the edges. Leaving the oven on, remove from the oven.
4
Cook the pancetta
Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
5
Cook the mushrooms
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.
6
Make the pizzas & serve your dish
Evenly top the toasted rolls with the sauce, cooked mushrooms, mozzarella (tearing into small pieces before adding), chopped olives and peppers, and remaining parmesan. Drizzle with olive oil and season with salt and pepper. Bake the pizzas 12 to 14 minutes, or until the rolls are crispy and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked pizzas with the marinated kale salad on the side. Enjoy!
Tips from Home Chefs