Comments on: How to make French Bread Pizza

By: How To Make French Bread Pizza | SELF RELIANCE EXCHANGE

How To Make French Bread Pizza | SELF RELIANCE EXCHANGE — Fri, 04 Dec 2009 18:42:46 +0000

[...] post originally appeared on The Frugal Girl. [...]

By: The Frugal Girl » Monday Q&A | Leftovers, Bread Freezing, and Make-Ahead Bread Dough

Mon, 09 Nov 2009 14:53:35 +0000

[...] I make on Sunday mornings. I also freeze French bread so that I can easily make garlic bread or French Bread Pizza [...]

By: Mariah Bifelt

Mariah Bifelt — Thu, 09 Jul 2009 21:51:48 +0000

I was wondering what you put in the tomato sauce.

By: The Frugal Girl » The Stuffed Animal Grocery Picture(also a menu)

The Frugal Girl » The Stuffed Animal Grocery Picture(also a menu) — Sat, 23 May 2009 02:07:24 +0000

[...] French Bread Pizza (the wedding is Friday afternoon, so I won’t be home to make pizza dough) [...]

By: EngineerMom

EngineerMom — Thu, 19 Feb 2009 18:30:36 +0000

I use whole wheat pitas like BnJJ for the crust, too. I split the pita in half to make a thinner crust, then bake the pizzas on a pizza screen so the bottom gets crispy.

By: Allie

Allie — Fri, 12 Dec 2008 20:25:03 +0000

I love french bread pizza. I’d totally forgotten until just now.

By: BnJJ

BnJJ — Thu, 11 Dec 2008 00:24:45 +0000

I make pizza at home quite often but usually use salsa instead of pizza sauce and I use whole wheat pitas for the crust.

By: ann

ann — Wed, 10 Dec 2008 16:03:29 +0000

Hello, dinner tonight. What a great idea!

By: CanadianSaver

CanadianSaver — Wed, 10 Dec 2008 14:57:50 +0000

Whenever we do this, it’s a big hit!! Unfortunately, we don’t do it often enough…

Great pics!

By: Kristen

Kristen — Wed, 10 Dec 2008 12:46:35 +0000

FG, I hope you like it!

Steve, I often bake my yeast dough pizzas at 450 or so, on a preheated baking stone, but I kind of think that 500 degrees would overcook the French bread. Yeast dough has a fair amount of moisture, which is why I think it can handle the high temperatures. French bread, being already cooked, is drier, and so I think the top or bottom of the bread would get burnt before the middle got heated up.

If you try it at 500 degrees with great success, though, let us know!