2 cans of your favorite canned tomatoes; if whole, crush them with your hands (Sauce)
7 cloves garlic, minced (Sauce)
1 medium red onion, diced (Sauce)
1 carrot, diced (Sauce)
salt (Sauce)
pepper (Sauce)
2 tbsp dried basil (Sauce)
2 tbsp dried oregano (Sauce)
2 tbsp sugar (Sauce)
1/2 cup good red wine (something you would drink) (Sauce)
1 cup of beef stock (Sauce)
2 tbsp olive oil (Sauce)
4 links of mild Italian sausage; casing removed, cooked, and cooled, nice and tiny
Fresh Basil leaves, coarsely chopped
1 cup of shredded Italian cheeses, per pizza
French loaf (not a baquette)
Instructions
Sauce- Begin by warming the olive oil. Toss in your garlic, carrot, and onion. Cook down for nearly 6 minutes before adding in the tomatoes. Add in your basil, oregano, sugar, and wine. Salt and pepper (you will do this later as well to taste), then add your beef stock. If you are using sausage, add it now. Bring to a boil, then reduce the heat to low, cover, and walk away. Cook Sauce for 12 hours.
Preheat your oven to 375 degrees. Begin by cutting a french load in half, then lengthwise, allowing you two french bread pizzas. Remove a bit of the bread from the center. Place these on a baking sheet. Ladle in a lot of sauce, making sure you cover the entire base of the loaf. Top with the cheese, then the cooked Italian sausage. Bake in the oven for 13-16 minutes until the cheese is nice and bubbly and the sausage has a bit of crust. Sprinkle with some fresh, chopped basil, and serve.
Originally Submitted
2/13/2011
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