My kids will often come home from school and act like they haven’t eaten in a week. These are a quick and fun afternoon snack that is guaranteed to tie them over until dinner time. I will just cut them in half and make mini-pizzas so that they don’t over do it. They are also the perfect solution when we have to head out the door in a hurry for a practice or game for one of the dozens of sports they are a part of. Check out what they are saying about this recipe over at The Pioneer Woman:
“Reminds me of when I was growing up and would simply use a slice of good ‘ol white bread for the crust.”
This just might be the easiest pizza recipe ever…it’s a solid contender anyway!
Ingredients
6 whole Deli Rolls Or Crusty Italian Rolls
Jarred Ragu Marinara Sauce Or Pizza Sauce
Jarred Or Refrigerated Pesto
2 pounds Kraft Mozzarella Cheese, Grated
Grated Parmesan Cheese To Taste
2 Tablespoons Butter
1 whole Onion, Sliced
1/2 pound Sausage (regular Breakfast Sausage Or Italian Sausage)
Hormel Pepperoni Slices
Canadian Bacon Slices
Pineapple Chunks, Fresh Or Canned
Roma Tomatoes, Sliced
Sliced Black Olives
Optional Ingredients: Goat Cheese, Sliced Bell Peppers, Various Cheeses, Pepperoncinis, Jalapeno Slices, Diced Red Onion, Any Other Pizza Topping You’d Like!
Instructions
Preheat the oven to 375 degrees.
Slice rolls in half and lay them, cut side up, on a large baking sheet.
Top each half with a generous portion of either marinara or pesto. Next, top with a generous amount of grated mozzarella and Parmesan, if you’d like.
Add whatever toppings you’d like on top of the cheese!
Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Crank up the heat to 425 and put it on the highest rack until the cheese starts to bubble a bit and turn golden.
Remove and serve immediately!
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Quick Tip: Cut them in half for mini French bread pizzas.
Thanks again to The Pioneer Woman for this versatile recipe.