The author reminisces about "French bread pizza," a school lunch staple from their childhood, and decides to reinvent it. The classic version involved soaking bread in olive oil or butter, toasting it, and topping it with pizza sauce and cheese. However, the author notes that this method often resulted in a soggy or burnt crust.
To improve the recipe, the author uses a ciabatta loaf, cuts it in half, and presses it flat to create a crispy crust. They then top it with sauce, cheese, and herbs, and bake it under the broiler.
The author also shares a variation that involves sautéing shallots and tomatoes with orange zest to create a unique sauce. They also use pancetta and gremolata to add extra flavor.
Throughout the video, the author emphasizes the importance of using high-quality ingredients and techniques to elevate the humble French bread pizza into a gourmet dish.
Here are the key facts extracted from the text:
1. French bread pizza was a common school lunch item in elementary school.
2. The traditional recipe involves cutting a white loaf of bread into big boats, soaking it in olive oil or butter, and then topping it with pizza sauce and cheese.
3. Toasting the bread in the oven before adding toppings helps prevent sogginess.
4. Browning the cheese is difficult because the bread can burn at high temperatures.
5. Using water to brush the exposed edges of the bread helps prevent burning and promotes browning.
6. The author uses a technique of smashing the bread with a heavy object to achieve thorough browning.
7. The author uses a broiler to cook the pizzas, which takes around 4-5 minutes.
8. The author recommends cooling the pizzas on a rack to allow steam to escape and prevent sogginess.
9. The author uses a specific brand of whole milk low-moisture string cheese for their pizzas.
10. The author creates a new sauce by combining olive oil, shallots, and whole canned plum tomatoes, and then blending it with orange juice.
11. The author uses pancetta or bacon-like products as toppings for their pizzas.
12. The author brushes the exposed cut sides of the bread with water before cooking to prevent burning.
13. The author uses a technique of starting the pizzas on the middle rack under the broiler and then moving them to the top rack depending on how they're looking.