Roasted Garlic Margherita French Bread Pizzas

by Shawnda on May 11, 2015

in Garden,Pizza,Summer Tomatoes,Vegetarian

Roasted Garlic Margherita French Bread Pizza

Who else has succumbed to TOMATO AND BASIL AND MOZZARELLA ALL OF THE THINGS? Tis the season!

The garden finally relinquished its hold on the first tomatoes of the year (could it have *BEEN* any slower?!) and now around here, everything is getting the tomato and basil treatment: burgers, pasta, and of course: pizza.

There’s not really anything you or I need to do to improve upon a good margherita pizza. A handful of simple, classic flavors always make the best dishes. But those flavors become exponentially better during the late spring and summer when tomatoes are at their freshest, even more so if they’re coming straight out of your backyard.

Roasted Garlic Margherita French Bread Pizza

We tried out a new-to-us pizza place a couple of weeks ago – one of those assembly-line-burrito, build-your-own pizza places. It was good – I mean, it was pizza. And there, among countless bins of pizza toppings, was a vat of roasted garlic cloves.

Yes, I doubled-up. And yes, I slept alone.

Roasted Garlic Margherita French Bread Pizza

So when it came time for pizza night, I broke apart a head of garlic and roasted it to sweet perfection and then used the mashed cloves as the base for margherita pizza.

Roasted Garlic Margherita French Bread Pizza

I know, right? Happy Tomato Season, all summer long!

Roasted Garlic Margherita Pizza

Roasted garlic, summer tomatoes, and fresh basil top a fresh loaf of french bread.


  • 1 lb loaf french bread, halved horizontally
  • 1 head garlic (~15-20 cloves), broken into individual cloves (leave wrapped)
  • Olive oil
  • 8 plum tomatoes, quartered
  • Salt
  • Pepper
  • Mozzarella
  • Parmesan
  • Basil leaves


  1. Preheat oven to 425.
  2. Place the tomatoes on a large foil-lined baking sheet and drizzle with olive oil; season with salt and pepper.
  3. Take another sheet of foil and fold it in half for double-thickness. Top with the garlic cloves and drizzle with olive oil on one half of the foil. Fold the foil into a pouch and place it on the baking sheet.
  4. Roast for 25 minutes.
  5. Leave the oven on and remove the pan.
  6. Let the garlic cool for ~10 minutes and then open the pouch and peel the cloves.
  7. Transfer the tomatoes to a plate or bowl and discard the foil - wipe up any liquid off the pan and put the bread, cut-side-up, in the oven to toast for ~5 minutes.
  8. Sprinkle the cloves over the top of the bread and, using a fork, mash and spread the roasted garlic all over the toasted top of the bread.
  9. Sprinkle with mozzarella, top with the tomatoes, and then sprinkle with Parmesan.
  10. Bake for ~7 minutes, until the cheese is melted.
  11. Stack the basil leaves, roll into a cigar shape, and then thinly slice the leaves. Top the pizza and enjoy.


Yields: 4-6 servings

Source: Confections of a Foodie Bride

Estimated time: 1 hour



Skinny Margarita Recipe

There is far too much excellent Mexican food and drink to only celebrate once a year… and that’s why we celebrate it around here 2-3x a week! I’ve pulled together some of my very very very favorites for The Ultimate All-Day Cinco de Mayo.


Homemade Margarita Mix

Let’s just cut straight to the reason for the season: tequila and lime, in all it’s endless-possibility glory. There are 26 margarita recipes on this blog – my favorite is the Skinny Margarita. My 2nd favorite will always be “Whichever-Fruit-Is-In-Season Margarita.”

Tangerine Margarita

Why should mimosas get to have all the fun? For the Ultimate Cinco Brunch (or be my hero – breakfast), whip up a batch of Tangerine Margaritas. Can’t find Tangerines? Whip up a batch of Orange Margaritas.

Eggs Benedict con Queso

Eggs Benedict con Queso: Avocado or Guacamole topped with crispy bacon, an egg, a generous scoop of melty queso, and pico de gallo. And let’s be real here: this is best eaten on SEIS de Mayo.

Migas with Brisket

Homemade tortillas, leftover brisket, scrambled eggs, and tortillas. I present to you: Migas.

AKA Things Wrapped In Tortillas

Beer Glazed Fish Tacos with Kiwi Mango Salsa

Beer-Glazed Fish Tacos with Kiwi-Mango Salsa combines some of my favorite things: beer, tacos, and a fruit salsa. Tell me that doesn’t sound like a warm evening on the patio. (And I’ll tell you to have another beer.)

Black (Beans) and White Tacos

An ode to one of my old favorite late-night stops gets a leaner and quicker makeover: Black & White Tacos.

Grilled Chicken and Avocado Quesadillas

Boring chicken quesadillas? Not these. A smoky spice rub punches the ticket on these Grilled Chicken and Avocado Quesadillas. Just add margaritas.

Fish Tacos with Pineapple Cantaloupe Salsa

MOAR FISH TACOS. This time with Cantaloupe-Pineapple Salsa

Chicken, Roasted Poblano, and Corn Quesadillas

That spice rub we talked about? Use it once and you’ll use it everywhere, like I did in these Chicken, Roasted Poblano, and Corn Quesadillas.

Tandoori Chicken Tacos

Three words: Tandoori Chicken Tacos. Two more words: Flippin’ amazing.

Afternoon Chips & Salsa & Queso & Guacamole Bender

Chile con queso with Tequila

Since no Cinco menu is complete without chips, melted cheese, and tequila… Here’s your way to get all three in one cheesy bite: Queso Fundido al Tequila.

Houston-Style Creamy Green Salsa

Do you know Ninfa’s? The original started here in Houston, on Navigation (and if you’re in Houston, you gotta try it). Their creamy green salsa is the stuff dreams are made of.

BBQ Chicken and Grilled Pineapple nachos

There are endless ways to satisfy your daily nacho serving quota. You can’t do much better than BBQ Chicken and Grilled Pineapple Nachos. (But don’t just take my word for it.)

Bacon, Grilled Corn, and Goat Cheese Guacamole

Guacamole really needs almost nothing to be amazing. But you don’t have to stop and salt and lime – I sure don’t. My favorite Guacamole Bar additions include grilled pineapple, goat cheese, bacon, grilled corn, cilantro, pico de gallo, and lots of fresh jalapenos. My ultimate bowl of guacamole combines Bacon, Goat Cheese, and Grilled Corn.

Fresh Pineapple Salsa

A friend, family, and personal favorite: Pineapple Salsa, styled after one of my old favorite restaurants.

Only my favorites of my favorites… Hope you brought your stretchy-waisted pants.

The Texican Burger

Refried beans on a hamburger? You betcha. We call it The Texican.

Brie & Brisket Quesadillas with Mango BBQ Sauce

Those Brie & Brisket Quesadillas (or Tacos) with Mango Barbecue Sauce are by far THE most popular recipe on this site. They alone have been viewed 3+ million times. Guys. 3 MILLION times. Odds are you’ve seen them but in case you’ve forgotten – put ‘em on next week’s menu. (I did.)

Chicken Enchiladas con Queso

Chicken Enchiladas + Queso = Love.

Slow Cooker Honey Chipotle Chicken Enchiladas

Ready to eat dinner with your hair on fire? Make a batch of these Slow Cooker Honey Chipotle Enchiladas.

Dessert: See Margarita Section Above.



Salt and Vinegar Potatoes

Meet my new favorite non-waffle-shaped, non-bacon-ranch, non-flat-roasted way to consume potatoes: Crispy(ish) Salt & Vinegar Potatoes.

Salt and Vinegar Potatoes

You know those times that you open up Facebook in your kid’s school parking lot to magically make 10 minutes disappear because you don’t want to pick her up early and you have to scroll as fast as you can to get passed a flood of “why on earth would anyone do that to a Dorito” casserole photos? That.

In between “what did Doritos ever do to you?!” and “C’mon, maaaan” was a beautiful photo from Bon Appetit. Quartered baby potatoes boiled ’til fork-tender, sauteed in butter, and then tossed with salt, vinegar, and chives. For a side dish, 30+ minutes can seem a little on the NOPE side but it’s mostly hands-off-and-prepare-the-rest-of-dinner with 15 minutes of boiling. Cook once, have a terrific two-days-in-a-row side dish.

Salt and Vinegar Potatoes

I used red potatoes instead of the recommended baby Yukons so they didn’t really get crispy – I mean, not what I’d consider crispy, as someone who has mentioned both waffle fries and Doritos in this post. And one thing I found with the first bite – if you’re like me and love an extra-vinegary punch, you’re going to want to use more vinegar. And when you reheat any leftovers, add even more.

Salt & Vinegar Potatoes

Sauteed baby potatoes tossed with vinegar, salt, and chives.


  • 2 lb small red or yukon potatoes, halved (larger ones quartered)
  • 1 cup + 2 Tbsp (or more) white vinegar, divided
  • Salt
  • Pepper
  • 2 Tbsp butter or clarified butter
  • Chives


  1. In a large sauce pan, add chopped potatoes, 1 cup vinegar, and 1 Tbsp salt.
  2. Add enough water to cover the potatoes by ~1 inch and bring to a boil.
  3. Cook until potatoes are fork-tender, ~15 minutes. Drain and pat dry with a paper towel.
  4. Return pan to medium-high heat and melt the butter.
  5. Add potatoes, a generous pinch of salt, and several grinds of black pepper.
  6. Stir occasionally and cook until golden brown, 8–10 minutes.
  7. Drizzle the potatoes with the remaining 2 Tbsp vinegar (and then add more to taste, I used closer to 4 Tbsp).
  8. Serve topped with chives and an extra pinch of salt.


Yields: 6 side servings

Adapted from Bon Appetit

Estimated time: 35 minutes