Chicken Alfredo French Bread Pizza

French bread pizzas used to be more of a thing than they are currently.  There are so many wonderful, artisan pizzas out there with superb, crispy crusts that I really haven’t heard much about French bread pizzas in a long time…until now that is.

I move that we bring back the French bread pizza and offer up a fabulous version with Alfredo sauce (that happens to be dairy free out of a  jar), flavorful chicken sauce, sweet mini peppers, briny olives, melty cheese and a zesty herb sauce.  And all of this on crispy crusted French bread.  This is one of those love affairs at first bite.

This is also so easy to prepare, which makes it a perfect weeknight dinner.  You can get the kids involved in building the French bread pizzas and even let them personalize their own.  15-20 minutes and pizza is ready. 

While I love drizzling over my robust herb sauce, you can certainly leave it off if you’re crunched for time or add a few dollops of pesto.

I make the herb sauce on a regular basis since it’s so good on so many things.  I use it on fish, chicken, or it’s a great addition to my Hot Smoked Salmon  & Grilled Veggie Bowls with Herb Sauce  or Filet & Lobster Skewers or even drizzled over roasted cauliflower.  Totally worth the 5 minutes it takes to assemble and keep it merrily in a jar in the fridge for a week or two for multiple uses.

TOPPED & READY TO BAKE

Make this tonight for your family’s dinner.  They’ll thank you as they wipe those delicious crumbs and Alfredo sauce from their lips.

IT MAKES MY MOUTH WATER JUST THINKING ABOUT THIS PIZZA

Needed:

Baking Sheet

​Parchment Paper

Chicken Alfredo French Bread Pizza
Serves 4


1 loafFrench bread, cut in half lengthwise
1 cup jarred Alfredo sauce (I love Primal Kitchen dairy free Alfredo sauce)
2 cups shredded cheese, such as mozzarella or fontina (I used a goat milk cheddar)
4 mini sweet peppers, stems discarded and cut into thin strips
2 Italian chicken sausages, but in thin strips (I just them slightly on the diagonal)
1/2 cup chopped black olives such as kalamata 
1/2 cup (or more) herb sauce (recipe follows)




Preheat oven to 425.
Place French bread on a baking sheet (I line mine with parchment paper) and evenly spread each piece with the Alfredo sauce.
Sprinkle over half the cheese, then arrange the mini pepper slices, chicken sausage slices and olives.  Top with the remaining cheese and drizzle over herb sauce.


Bake at 425 degrees for 15-20 minutes until the cheese it melted and bubbly and the bread is browned around the edges.
Slice and serve with additional herb sauce if so desired.




Herb Sauce

1 cup mixture of fresh herbs such as parsley and cilantro (mint works well also)
1 small shallot, roughly chopped
1/4 cup red wine vinegar
1/2 cup olive oil
2 garlic cloves, peeled
1 teaspoon chili flake (I like Aleppo chili flake)
1 teaspoon salt (I like course sea salt)


Place all ingredients in a food processor or blender and blend until smooth.  Bits of green fleck are totally fine and make the sauce quite pretty.  This can be made in advance and refrigerated for several days and up to two weeks.  The flavors develop after it sits awhile.  This is great on roasted vegetables, meats of many kinds and fabulous on fish.