French Bread Pizzas from Students' Cookbook by Sophie Grigson
This is a recipe with a lot of leeway for improvisation. I’ve made a few suggestions for things to top the ‘pizzas’ with, but they’re not mandatory. Use your im
Ingredients
- olive oil
- 2 baguettes
- 1 quantity very thick Tomato Sauce, made with chopped tomatoes
- 2 garlic cloves (optional)
- 2 x 150 g (5 oz) ball of mozzarella cheese, diced
- 16 anchovy fillets, cut in half lengthways (optional)
- 24 black olives, halved and pitted (optional)
- 1 red pepper, de-seeded and cut into small, thin strips (optional)
- 198 g (7 oz) can of tuna in oil, drained and flaked (optional)
- ½ tablespoon dried oregano or marjoram
- 50 g (2 oz) peperoni (optional)
- pepper
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