CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
Game-day food is always an exciting topic in our circle of friends and family, and among readers. It’s almost celebrated as much as our beloved holiday dishes.
Chili, seven-layer dips, queso, and pizza are just a few of the favorites that reign supreme. One of our favorite options for pizza is a breeze to put together. While we love to make pizza dough and create our own pies, this option is almost as fundamental as the tasty little pizzas I used to assemble with my kids. For a fun Friday-night activity, I would have them build their own little pizzas atop sliced bagels, or on English muffins halves—a little sauce, a little cheese, a little pepperoni, and magic! They surely loved this meal, and paired with a banana and cup of milk, they were all set. I enjoyed it, as well.
The ease of making this pizza may be reminiscent of creating the miniature versions. But this one is elevated not only by using a loaf of French bread, but it has loads of added flavor since it is first made into a loaf of garlic bread. We then layer the pizza toppings and bake until bubbly.
No matter the team you are cheering for, we can all agree, this pizza is a winner! Enjoy food made fresh!
Garlic Bread Pizza
1 large loaf French bread 4 tablespoons salted butter 4 garlic gloves, minced 1 teaspoon dried parsley 1 (8-ounce) can tomato sauce 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon crushed dried oregano ¼ teaspoon salt Toppings: 1¼ cup grated mozzarella cheese Pepperoni slices, sauteed mushrooms, or toppings of your choice Slice the French bread in half lengthwise, and again horizontally so that you are working with 4 pieces; place on a baking sheet. Preheat the broiler.
Place butter in a small dish and add garlic. Heat in the microwave for 30 seconds until butter is melted. Stir in parsley. Brush each piece of bread evenly with the garlic butter. Place under the broiler for approximately 1 minute, watch closely to ensure it doesn't get too dark.
Preheat oven to 425 degrees F. Pour tomato sauce into a small dish. Add onion powder, garlic powder, oregano, and salt. Stir to combine. Spread evenly over each of the 4 pieces of garlic bread. Add a portion of cheese to each one, then add your desired toppings. Bake for 5 to 10 minutes until cheese is bubbly and begins to brown. Serve warm, makes 4 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers
