French bread is topped with cooked sausage, portobello mushrooms and cheese in this easy French bread pizza recipe.
Originally posted August 7, 2007 – Over the years, French bread pizza has become a favorite for us. This recipe is one of the earliest versions that I made, and I still love it today. We’ve changed the recipe just a bit over the years (the recipe below reflects my changes). This is a super easy weeknight recipe, or a great way to change up pizza night. The filling is hearty and filling and even though it is only a few ingredients, the flavor is awesome. Definitely one of our favorites!
I have been a bit absent from my own blog the last week. I spent the weekend in New Mexico for a family reunion, and the few days before that getting things ready for the trip. When I got back on Sunday night, we were too tired to do anything, and after we unpacked the truck, we spent the evening lounging around. When I checked my reader on Monday morning, I was not very surprised to see that I had over 200 updates that I needed to read. Overwhelming!! Thank goodness my work is slow right now and I need something to pass the time while I am there – I made it through over 100 of them yesterday and have been trying to tackle the rest today.
Also overwhelming is the amount of recipes I have saved since discovering food blogs. I have mentioned this before, but I have a lot of recipes to try!! I decided that I need to try to make one recipe a week from this list that I have been adding to daily. So this recipe is one of those saved recipes.
I knew I wanted to make this the minute I read the recipe’s title. I remember it being a huge treat growing up if we got the frozen Stouffer’s French Bread Pizza. I have also seen Rachael Ray make quite a few versions of these pizzas on her show. So when I saw Amy’s recipe for Portobello and Sausage French Bread Pizza, I was sold.
I followed Amy’s ingredients exactly, only changing up the preparation by one step. Instead of toasting the cut bread, I did mine Rachael Ray style – basically just pulling out all of the extra bread in the middle, making a sort of “bowl” for the filling. This worked perfectly, and I was able to have a good amount of filling for each serving.
When I told my husband what I was making for dinner, he kind of acted like he wasn’t going to be eating that night. But after he tried it, he was sold as well!! They are a lot like the frozen version you can find, but a bit more sophisticated and a lot tastier!! It was so easy as well, and was ready and on the table in no time at all.
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Recipe Updated August 2014
- 1 (16 oz) loaf French Bread
- 16-18 oz Sweet Italian Sausage
- 1 tablespoon flour
- ¼ cup beef broth
- 2 large portobello mushrooms (about 6 oz each)
- ½ cup Parmesan cheese
- 8 slices (6-8 oz) sliced Provolone cheese
- Preheat the oven to 400F.
- Slice the bread in half lengthwise using a serrated knife. Carefully pull out the insides of the bread, making sure not to go all of the way through. (This will make a sort of "boat" to hold the filling.)
- Place the bread, cut side up, on a baking sheet. Toast in the oven for about 5 minutes. Meanwhile, cut each mushroom in half and then thinly slice.
- Place a large skillet over medium heat. Remove the sausage from the casings and add to the skillet. Cook until no longer pink, breaking the sausage up as it cooks, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, for another minute. Add the broth and the mushrooms. Cook, stirring frequently, until the mushrooms have softened, another 5-10 minutes. Remove the pan from the heat and stir in the Parmesan cheese.
- Divide the mixture evenly between the two bread halves and spread from end to end. Top each piece with 4 slices of cheese. Place back in the oven until the cheese is melted, about 5 minutes.
- Remove from the oven and cut into slices to serve.