This gourmet Homemade French Bread Pizza is elevated with creamy ricotta-filled pockets and a fresh, peppery finish of prosciutto and arugula.
Ingredients
The Base: 1 large loaf of French bread, Nona’s Garlic Infused olive oil.
The Sauce: 1 cup light marinara sauce.
The 3 Cheeses: 2 cups shredded mozzarella, 1/2 cup freshly grated parmesan, 1/2 cup fontina (or white cheddar), and 1/2 cup whole milk ricotta.
Toppings: 6–8 slices of thin prosciutto, 2 cups fresh arugula.
Garnish: Sea salt, coarse cracked black pepper, crushed red pepper flakes, and Nona’s Garlic Infused Extra Virgin Olive Oil for drizzling.
Preparation Steps
1. Prepare the Bread Pockets
Preheat your oven to 400°F (200°C).
Slice the French bread in half lengthwise.
Pro Tip: Use your thumb or a spoon to press small “pockets” into the soft center of the bread. Spoon dollops of ricotta cheese directly into these indentations.
2. Toast and Layer
Brush the bread surfaces with olive oil and toast in the oven for 5–7 minutes until the edges are just starting to crisp.
Remove from the oven and spread a light layer of marinara sauce over the top, working around the ricotta pockets.
Mix the mozzarella, parmesan, and fontina together and sprinkle generously over the sauce.
3. The Final Bake
Return the pizzas to the oven for 10–12 minutes until the three-cheese blend is bubbly and golden.
4. Fresh Topping and Garnish
Immediately upon removing from the oven, drape the prosciutto slices over the hot cheese so the fat slightly softens.
Top with a generous handful of fresh arugula.
Season the entire plate with cracked black pepper, sea salt, and crushed red pepper.
Finish with a light drizzle of Nona’s Garlic Infused EVOO (Extra Virgin Olive Oil) over the arugula for a professional sheen and flavor.