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Caprese French Bread Pizza

  • Beginner
  • 8 appetizer servings/4 entree servings
  • 1 hr 30 min
Baking Success Or Baking Mess


2 cups tightly packed fresh basil
1/2 cup Mazola® RightBlend® Oil
1/3 cup pine nuts, almonds OR walnuts
1/3 cup grated Parmesan cheese
4 cloves garlic
1 teaspoon salt
1/4 teaspoon black fine grind pepper
1 loaf French OR Italian bread, halved lengthwise
10 ounces (about 2 cups) fresh grape OR cherry tomatoes, halved
1 tub (8 ounces) fresh ciliegnine mozzarella, drained (OR, cut larger fresh mozzarella into 1-inch cubes)
1/2 cup shredded Italian cheese blend
Fresh basil leaves for garnishing


Preheat oven to 450°F.

Puree pesto ingredients in a food processor until well blended.

Place bread halves cut-side up on a baking sheet lined with foil. (Crumple foil under edges of bread, if needed, to prevent tipping).

Spread pesto evenly onto bread surface. Top with tomatoes and mozzarella. Sprinkle with shredded Italian cheese and place in oven. Bake for 8 to 12 minutes or until cheeses melt and brown slightly. Transfer to cutting board; garnish with sliced fresh basil leaves. Slice and serve immediately.

Recipe note: Try grilling these delicious pizzas. This topping is also great on ciabatta bread, baguettes, focaccia or precooked pizza crusts.

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