French Bread Pizza


In today’s world of artisan flatbreads and Neapolitan-style pies, it’s funny to think that 40 years ago, Stouffer’s French Bread Pizza was greeted with a collective WOW. The oblong frozen meals were a marked improvement over what children of the ’50s and ’60s ate.

But the idea of using baguette as a base for a pizza-style meal is one that we can still get behind. Chef Jessica Tantalo makes her own French bread pizza often, frequently with neither pizza sauce nor mozzarella. The one constant, besides good bread—even thick-sliced sourdough works well—is toppings that are “fresh in season,” whether winter tomatoes, blueberries with ricotta or the combo below.

Looking for more modernized classics? Check out our updated tuna noodle casserole and these decadent scalloped potatoes.

Farmers Market French Bread Pizza

French Bread Pizza

Farmer’s Market French Bread Pizza

Recipe by Jessica Tantalo
Chef, Redlight Redlight

Serves 4

1 bunch spring onions or scallions

1 tablespoon canola oil, divided

Salt, to taste

1 loaf French bread or wide baguette

½ cup hummus

½ cup pesto, homemade or store-bought

2 Roma tomatoes, thinly sliced

4 eggs

1 cup grated Parmesan cheese

Crushed red pepper flakes, optional

Olive oil, to taste

8 basil leaves, torn from stems and roughly chopped

2 cups arugula, roughly chopped

Freshly ground black pepper, to taste

  1. Turn on broiler. Line a baking sheet with foil. Place the spring onion or scallion on it, then rub the onion lightly with canola oil and season with salt. Broil until it begins to char, about 2 minutes. Set aside to cool, then roughly chop and set aside.
  2. Preheat oven to 400°F.
  3. Meanwhile, line a baking sheet with foil. Cut the baguette in half horizontally, then cut each half lengthwise to make 4 matching quarters. Place the bread on the baking sheet, then scoop out a small hole—sized to fit 1 raw egg—from the center of each.
  4. Spread the hummus on the bread—but not in the hole. Spread the pesto on top of the hummus and the tomatoes on top of that.
  5. Crack 1 egg into each hole and season with salt. Sprinkle on the chopped charred scallion and Parmesan, then add a pinch of crushed red pepper flakes if you like.
  6. Bake for 10 minutes for a runny egg, 12 minutes for hard-cooked. Remove from oven, drizzle with olive oil, and top with basil and arugula. Season to taste with salt and pepper.