Organic Veggie French Bread Pizza Recipe
Sliced Tomato and Veggies on Garlic French Bread Pizza
Tonight’s Sliced Tomato and Veggies on Garlic French Bread Pizza is becoming one of our family favorites. We just started this idea about two to three months ago and have several variation of it since. The Garlic French Bread Pizza can be done with many different combinations of ingredients and that is why it is so fun. Sliced French bread pizzas are a thing of the future in this family. Lets see why!
Let’s start with the ingredients
- Four cheese French bread
- Mozzarella cheese
- Organic baby heirloom tomatoes
- Organic onion from grandpas garden (that’s not a store even though not a bad name idea, it’s literally our grandpa Greene’s garden)
- Organic purple bell pepper
- Asparagus not entirely sure if it’s organic
- Organic zucchini; also from grandpas garden
- Organic butter
- Homemade organic pesto using basil from our garden
- Mushrooms
- Last ingredient is your favorite balsamic for drizzle on top.
I toyed with the idea of calling these organic brochette bites but organic veggie French bread pizzas it is.
Plus truth be told many times I will use traditional pizza sauce, pepperoni and mozzarella.
Garlic French Bread Pizza Instructions
So first I chopped all the veggies. You’ll notice one thing missing; the zucchini. I got to chopping and it was a ton of stuff so I didn’t want to waste the homegrown zucchini.
Then in a nonstick pan I sweated the organic veggies starting with the mushrooms.
The onion, asparagus, and purple bell pepper I literally just did very quickly. I didn’t want them to get too soggy. I used a little salt and pepper and butter to sauté them.
Here are the veggies after cooking. We never want to overcook our veggies and lose those nutrients.
Cooking the Garlic French Bread
Then I mixed together butter and minced garlic and sliced the bread. I then spread the butter mixture thinly over both sides of the sliced bread.
Over medium high heat I toasted the bread on each side. I kind of like to do it pretty dark on the side I’m going to add the goodies so it holds up and doesn’t get soggy.
It’s almost like garlic toast and honestly I’ve done it just like that for spaghetti.
The other variation is to lightly brush each side with extra virgin olive oil and toasted the bread. Probably a lighter healthier version over the butter.
I then spread a thin layer of the homemade organic pesto from our garden on the toasts.
Topped it with mozzarella and the goodies then drizzled with a really good hearty balsamic and freshly grated Parmesan cheese.
There you have it! The Greene Family Tuesday dinner!
Another variation is you can cut the pizzas into thirds and serve it as an appetizer for guests or even a lite dinner with salad and wine also for guests.
Enjoy our twist in a slightly organic meal.
