I’m so ready for pool weather. So ready to hear people complaining about how hot it is. But first I have to endure the spring in Alabama. That means once March gets here, we never know what the weather will be like from day to day. It could be 80°…..or maybe 30°. We could have a blizzard, we could have tornadoes. Who knows. But most of the time, March through May you can count on using the heat in the morning and the air conditioning in the afternoon.
But the good news is, once we make it to May it’s all hot all the time.
Homemade French Bread Pizzas
Typically when it’s really cold outside I like to make chili, soup, etc. Yesterday when I was at Publix (as usual) I passed by the frozen section and for some reason Stouffer’s french bread pizza got my attention. It was one of those moments when you see something and you start to crave it.
1 fresh loaf crusty french bread
1 6 oz package sliced provolone cheese
1 tbsp olive oil
2 garlic cloves, minced
1 28 oz can crushed tomatoes
1 tbsp basil
1 tbsp oregano
1 tbsp balsamic vinegar
1 tbsp coarse salt
Herbes de Provence
Your favorite pizza toppings…..I used:
Mushrooms (canned), drained
Preheat oven to 400°. Heat the olive oil in a sauce pan over medium heat; add garlic. Stir until fragrant, then add the tomatoes through salt. Bring to a boil, then cover and simmer for about 10 minutes, stirring occasionally. Remove from heat but keep covered.
Using a sharp knife, half the french bread; then quarter it. Slice down the middle of each section to make 8 french bread pieces. Transfer to a cookie sheet cut sides up. Layer the sauce, toppings, then cheese.
Bake for about 15 minutes, or until cheese is melted and slightly browning around the edges. Sprinkle herbes de Provence on top.
These are so much more healthy than the frozen ones.
Now, onto Ingredient Challenge Monday. Since Monday is Valentine’s Day, we decided instead of one ingredient, the theme will be “Something Red”. Fun!
Make sure to check back on Monday and see what we come up with, and visit the other challenger’s blogs to see what they’ve been up to lately: