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Beauty And The Beast-Inspired French Bread Pizza

The Tasty dining room proudly presents a pizza that will have you feeling like the guest of honor. To make this fairytale-inspired pizza, cut a loaf of French bread in half and top it with a French onion soup-inspired sauce, Fontina and Gruyére cheeses, and caramelized onions. Then, shape an edible enchanted rose out of salami and parsley to give this dish the happily-ever-after it deserves.

Tasty Team

Total Time

2 hr 55 min

2 hr 55 min

Prep Time

20 minutes

20 min

Cook Time

2 hr 35 min

2 hr 35 min

Beauty And The Beast-Inspired French Bread Pizza
Total Time

2 hr 55 min

2 hr 55 min

Prep Time

20 minutes

20 min

Cook Time

2 hr 35 min

2 hr 35 min

Ingredients

for 2 french bread pizzas

  • ½ stick unsalted butter
  • 4 medium sweet onions, thinly sliced with the grain
  • 1 ¼ teaspoons kosher salt
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sherry wine
  • 1 cup low sodium beef broth (240 mL)
  • 3 sprigs fresh thyme, leaves only
  • 1 dried bay leaf
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 1 loaf french bread, cut in half
  • 1 tablespoon olive oil
  • 6 oz shredded fontina cheese (180 g)
  • 6 oz shredded gruyère cheese (180 g)
  • 14 oz salami (400 g), thinly sliced
  • 2 sprigs fresh parsley, tough stems trimmed

Preparation

  1. In a large, heavy-bottomed pot, melt the butter over medium heat. Add the onions and season with the salt. Cook for about 1 hour and 45 minutes, stirring occasionally, until golden brown. Around the last 20 minutes of cooking, the onions will begin to caramelize, so watch carefully to ensure they don’t burn. Remove 3 tablespoons of onions from the pot and set aside.
  2. Add the flour to the pot and stir to coat the remaining onions. Cook until the flour is lightly browned, 1–2 minutes. Increase the heat to medium-high and deglaze with the sherry, scraping the bottom of the pot to release any browned bits.
  3. Add the beef broth, thyme, bay leaf, and pepper and stir to combine. Simmer for 8–10 minutes, until the broth has reduced by about half. Remove the bay leaf.
  4. Transfer the soup to a liquid measuring cup or tall, narrow glass and use an immersion blender on medium-high speed to blend until completely smooth, about 1 minute.
  5. Preheat the oven to 450°F (230°C).
  6. Set the French bread halves, cut-side up, on a baking sheet and drizzle with the olive oil. Toast in the oven for 5 minutes, until just beginning to brown on the top and sides.
  7. Remove the French bread from the oven and top each half with the blended onion soup, the Fontina and Gruyère cheeses, and the reserved caramelized onions, dividing evenly.
  8. Return the pizzas to the oven for 8–10 minutes, until the cheese is melted and bubbling. Turn the broiler on high and broil for 1–2 minutes, until the cheese is golden brown.
  9. While the pizzas are baking, make the salami roses: Using a glass with a 2-inch-wide opening, layer 12–14 thinly sliced salami rounds around the edge in a circular pattern, overlapping slightly, until the center of the glass is mostly filled but there is still a small opening. Flip the glass over to release the “rose” and repeat with the remaining salami to make another.
  10. Lay 1 sprig of parsley over each pizza half, then place the roses at the top.
  11. Cut the pizza into wedges and serve warm.
  12. Enjoy!

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