Hawaiian French Bread Pizza with Roasted Pineapple & Habanero Dip
A twist on pizza featuring our Roasted Pineapple & Habanero Dip, ham, pineapple, bacon, sausage, red onion, green pepper and mozzarella cheese.
1 loaf French bread
Robert Rothschild Farm Roasted Pineapple & Habanero Dip
Bacon, cooked, diced
Sausage, cooked, diced
Red onion, thinly sliced
Green pepper, julienne
Mozzarella cheese, shredded
Preheat oven to 350 degrees F. Slice loaf of French bread in half lengthwise, and then slice halves into 3 pieces to form 6 French bread pizzas. Brush each piece of bread with a light coating of olive oil (not on the crust). Spread a layer of Roasted Pineapple & Habanero Dip onto each bread piece. Top with ham, pineapple, bacon, sausage, onion and peppers. Sprinkle generously with shredded mozzarella cheese. Place pizzas on a baking sheet and bake in 400 degrees F oven for 8-10 minutes.
A fantastic reuben dip featuring Toasted Garlic Horseradish Dip.
8 oz. Robert Rothschild Farm Toasted Garlic Horseradish Dip
14 oz. Sauerkraut, drained well
1/4 cup Mayonnaise
2 cups Swiss cheese, shredded
6 oz. Black olives, drained, chopped
2 oz. Corned beef, chopped
Mix together and bake in a covered dish at 350 degrees F for 15-20 minutes. Uncover and continue baking for 10-15 minutes. Serve with tortilla chips or corn chips.