Ree Drummond’s Caprese French Bread Pizzas | The Pioneer Woman | Food Network

Ree is making Caprese French Bread Pizzas with layers of warm pesto, fresh mozzarella, juicy tomato slices and a pop of basil, all finished with a tangy balsamic drizzle. In just 35 minutes, you’ll have the perfect dish for casual family dinners or summer get-togethers!
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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.

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Caprese French Bread Pizzas
Recipe courtesy of Ree Drummond
Level: Easy
Total: 40 min
Active: 20 min
Yield: 2 servings

Ingredients

1/4 cup pine nuts
1 cup fresh basil, plus more for garnish
2/3 cup olive oil
1/2 cup grated Parmesan
1 teaspoon grated lemon zest
2 cloves garlic, minced
1/2 teaspoon kosher salt
Freshly ground black pepper
1 small Italian or French bread loaf
12 ounces fresh mozzarella, sliced
1 1/2 cups cherry tomatoes, halved
1 tablespoon balsamic glaze

Directions

Preheat the oven to 425 degrees F.

For the pesto: Toast the pine nuts in a small skillet over a medium heat, tossing occasionally, until golden brown in spots, 3 to 4 minutes.

Combine the pine nuts, basil, olive oil, Parmesan, lemon zest, garlic, salt and a few grinds of pepper in a blender or food processor until smooth and bright green.

Cut the bread in half lengthwise. Put the bread on a baking sheet, cut-side up, and spread each piece with a few tablespoons of the pesto, saving any leftovers for another recipe.

Top the bread with the mozzarella slices and bake until the cheese is melted, 12 to 15 minutes.
Divide the tomatoes between the two pizzas and drizzle over the balsamic glaze. Tear some basil and sprinkle on top. Serve!

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Ree Drummond’s Caprese French Bread Pizzas | The Pioneer Woman | Food Network