herby mushroom swiss french bread pizza
I can accurately testify under court of law that this is an ideal snack for recovering from a stressful weekend baseball game.
Or, if you’re a football dude, dishing out during a big Sunday game.
No secret that pizza is my forte lately, but this week, after a tiring and exciting Saturday Rays game, I was not in the mood to make dough for a pie. Granted, I know storebought dough exists and is perfectly serviceable, but I dunno, I just didn’t feel like it.
Enter French bread pizza. The lazy copout that’s a surefire people pleaser anywhere you serve it.
As a kid we bought quite a few frozen meals for quick lunches and poorly-formed palates, and one of the common inhabitants of my freezer was some brand or another’s French bread pizza. Back then I was a meateater to the extreme, so I usually got sausage or pepperoni when available. I’m pretty sure, even if I had a cheese version, I’d find these mainstays abhorrent now.
But a homemade mushroom Swiss rendition? Hello, me pretty. Count me in. This big hunk of a bread takes less effort than a standard pizza and is loaded with cider caramelized onions, garlic butter, and plenty of cheese. Solid snack food for television surfing, and the leftovers prime for lunch the next day.
Or hangover-induced cold pizza breakfast, if that’s your scene.
Shroomin’ and Groovin’
Shoutout to the big bottle of cider through which I’m slowly working. Been a big contributor to FMG goodies of late.
Here, we use our favorite fall sip to caramelize a big batch of mushrooms. Choose whatever variety of fungi you like best: shiitake and cremini is a combination I turn to since they’re the least expensive and most accessible.
Melt some butter in your skillet and throw in the mushrooms. Season with salt and pepper, stir once, then leave them a lone for a few minutes. Add in some garlic and fresh oregano and rosemary, stir, then pour in your cider. Simmer until the liquid is absorbed and the mushrooms are soft and deeply golden.
While the mushrooms cook, I like to prep my bread with a bit of pre-toasting. Creates a sturdier base for the toppings. French bread is best, but I also like a good sourdough loaf if I can find a suitably-shaped one.
To make room for the toppings, pull out some of the center of the bread to create a mote. Brush with a little oil and bake for a few minutes. You don’t need a super toasty finish, just enough to firm up the top layer.
Baguette Du Fromage
Mushrooms cooked, bread par-toasted, the rest is a breeze!
The garlic butter base is simple and killer with this dish. Just butter, garlic, oregano, and a big pinch of flaky salt. Mash it all together and spread on the two halves of the bread.
Top each slab with the mushrooms, then the Swiss and mozzarella cheeses. Bake until the cheese melts, bubbles, and oozes off the sides of the bread.
Best eaten warm, obviously, but reheated leftovers are wondrous, too. I usually warm slices in the oven, right on the rack, at 350 for 8-10 minutes or so; the microwave is fine in a pinch, though. Some fresh basil is a dope garnish. Otherwise, this snack doesn’t need much since it’s already pretty elevated on its own.
If you want to feel real fancy, swap out the Swiss for gruyere, or use another creamy white cheese like fontina or gouda. I don’t think any cheese will sell this baby short.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Make room for mushrooms:
30 Minute Spicy Black Pepper Mushrooms
French Wine Braised Creamy Mushrooms
Spicy Ginger Teriyaki Mushrooms and Broccoli
herby mushroom swiss french bread pizza
Ingredients
- 4 cups mixed mushrooms, torn (I like shiitake and cremini)
- 2 tbsp butter
- 2 tsp fresh oregano, chopped
- 1 tsp fresh rosemary, chopped
- 2 cloves garlic, minced
- 1/2 cup apple cider (or vegetable broth)
- 1 loaf French bread or ciabatta bread
- 1 1/2 cups Swiss cheese, shredded
- 1 1/2 cups low moisture mozzarella cheese, shredded
garlic herb butter
- 2 tbsp butter, softened
- 2 cloves garlic, minced
- 1 tsp fresh oregano, chopped
- 1 tsp fresh rosemary, chopped
- pinch kosher salt
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Melt butter in a skillet over medium heat. Toss in the mushrooms and a big pinch of salt and pepper. Stir once, then cook undisturbed for 5 minutes.
- Stir in the oregano, rosemary, and garlic for 1 minute. Pour in the cider and simmer until reduced and the mushrooms are a rich golden brown, about 8-10 minutes.
- While the mushrooms cook, prep the bread. Slice the loaf in half and pull excess bread from the centers of each half, leaving about an inch border. Brush with 2 tablespoons of olive oil and toast for 5-8 minutes until lightly golden.
- For the garlic butter, stir the softened butter with the garlic, oregano, rosemary, and salt. Brush evenly over both slices of bread. Divide the mushrooms among the bread slices, then the cheese.
- Bake the "pizzas" for 10-15 minutes until the cheese is melted and bubbly, and the bread golden on the edges. Serve hot with fresh herbs and a drizzle of honey, as desired.
