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October 4, 2021

Ree and her daughter Alex team up to make two varieties of French Bread Pizza — one meaty and one piled with veggies!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

French Bread Pizzas
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 20 min
Yield: 2 to 4 servings

Ingredients

Base Sauce:

6 tablespoons salted butter, melted
1 teaspoon Italian seasoning
3 cloves garlic, pressed
1 French loaf, halved lengthwise

Fully Loaded Pizza:

1/3 cup marinara sauce
1 cup grated mozzarella
4 ounces pepperoni
1 green bell pepper, sliced into rings
1/3 cup prepared sausage crumbles
1/3 cup black olives
1/3 cup jarred jalapeno slices
1/3 cup grated Parmesan

Garden Pesto Pizza:

1/2 cup ricotta
3 tablespoons prepared pesto
1 lemon, zested
1 small zucchini, sliced thin
1/2 cup jarred roasted pepper slices
4 asparagus spears, sliced into 1/2-inch segments
1 cup frozen roasted corn
1 cup goat cheese, crumbled
5 to 6 fresh basil leaves, torn

Directions

For the base sauce: Place an oven rack in the center of the oven and preheat to 425 degrees F. Line a sheet pan with parchment paper.

Mix together the melted butter, Italian seasoning and garlic in a small bowl. Place the French bread on the prepared sheet pan cut-side up. Brush the butter mixture over the bread.

For the fully loaded pizza: Spread the marinara sauce over one half of the French bread. Sprinkle over the mozzarella, then top with the pepperoni, green pepper, sausage crumbles, black olives and jalapenos.

For the garden pesto pizza: Mix together the ricotta, pesto and lemon zest in a small bowl. Spread over the other half of the French bread. Lay on the zucchini slices, peppers, asparagus, corn and finally the goat cheese.

Bake until the cheeses melt and become bubbly, 12 to 14 minutes. Garnish the fully loaded pizza with the Parmesan and the garden pesto pizza with the basil. Slice and serve.

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Ree Drummond's French Bread Pizzas ​| The Pioneer Woman | Food Network
youtube.com/watch?v=hj8S2WBDVmY

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