French Pizza
Not only can this fabulous dish be an appetizer or a meal, but the cold, leftover French pizza is the breakfast of champions!
Not only can this fabulous dish be an appetizer or a meal, but the cold, leftover French pizza is the breakfast of champions!
- Carbohydrate 43.5636985772358 g
- Cholesterol 23.7499695121951 mg
- Fat 15.6093489939024 g
- Fiber 7.4277600985402 g
- Protein 12.548356199187 g
- Saturated Fat 5.72661867784553 g
- Serving Size 1 1 Serving (318g)
- Sodium 1347.95025 mg
- Sugar 36.1359384786956 g
- Trans Fat 1.0281480101626 g
- Calories 367 calories
Step-by-step
- Start by making my family's spaghetti sauce (see my profile for that recipe) or your own favorite sauce. You may use jarred sauce for convenience, however the better the sauce the better the pizza! I usually make French pizza with my homemade sauce that was leftover following another meal since not too much is needed.
- Set out the puff pastry sheets to thaw as per the directions on the box, and VERY LIGHTLY grease a cookie sheet. I spray a paper towel with cooking spray and then wipe it on the cookie sheet. Basically you want enough so the pizza does not stick, but not so much that it does not rise.
- Once the puff pastry sheets are thawed out, preheat your oven to 375 degrees Fahrenheit, and dust your work space with flour to prevent sticking. Roll one of the sheets out very thin so it will cover the cookie sheet. Lay the dough on the cookie sheet. It is okay if it is a little bigger; you can use the extra to seal the sides later. Dock the dough thoroughly.
- Now that the bottom crust is ready, you are ready to construct your pizza. Start by spreading a layer of sauce. Next lay down rows and columns of hard salami slices so the entire pizza is covered, then do the same with the pepperoni. Once you have the pepperoni covering the salami then add a layer of grated mozzarella cheese.
- At this point you may add more toppings if you wish. This is purely optional. I like to add a little bit of diced green bell pepper and black olives. Sprinkle any additional toppings you may want over the cheese and then you are ready to prepare the top crust.
- Return to your flour dusted work space and roll out the second sheet of puff pastry just as you did the first one, and then lay it over the entire top of the pizza. Pinch the two sheets together at the edges. Finally, poke some holes in the top. I use a small knife to cut a slit and then wiggle it left and right to open up a small hole making several in a nice looking pattern.
- Bake your pizza uncovered on the cookie sheet until the crust has risen and is golden brown. This will take approximately 30 minutes plus or minus 10 minutes depending on your oven and if the pie was refrigerated prior to baking. Note that you may construct the pizza and cover and refrigerate it to bake later the same day if necessary. Once fully baked, slice into squares, serve, and enjoy! Any leftovers can be refrigerated and later warmed in a microwave or served cold.
- Note: I recommended this recipe to a dear friend, and when she made it she also created a picture blog about it. You can access it here: http://emotionaleaterblog.wordpress.com/2013/01/13/french-pizza/
The Danger of Heavy Grease
Most home cooks apply far too much oil to the baking sheet when working with puff pastry. Laminated dough relies on precise moisture barriers to create distinct, flaky layers as water turns to steam in the oven. Wiping a cookie sheet with a heavily sprayed paper towel deposits just enough fat to prevent sticking without drowning the bottom sheet. Excess oil prevents the bottom pastry from achieving a crisp rise and results in a heavy, waterlogged crust. Dusting the work surface lightly with all-purpose flour keeps the dough manageable while rolling it thin enough to cover a standard baking sheet.Docking and Layering Technique
Puff pastry expands dramatically in a 375 degrees Fahrenheit oven, making structural preparation essential before baking. Piercing the bottom sheet thoroughly with a fork releases trapped steam pockets that would otherwise create massive, uneven air bubbles beneath the cured meats. Spreading a balanced layer of tomato sauce directly onto the docked dough provides moisture, followed by overlapping rows of sliced hard salami and pepperoni. Grated mozzarella cheese binds the heavy cured meats to the pastry surface, keeping the interior cohesive when slicing the finished pie into neat squares.Sealing and Venting the Top Crust
Draping the second rolled sheet of puff pastry over the meat and cheese requires careful edge crimping to trap the fillings securely inside. Pinching the top and bottom dough layers together around the perimeter stops the melting cheese from leaking onto the baking sheet during the 30-minute bake time. Cutting small vent holes into the top crust allows internal steam to escape steadily. Serve this savory pastry alongside a crisp, acidic green salad dressed in a sharp vinaigrette to cut through the rich layers of pork fat and cheese.
