Mike's Garlic Commanders Bread

MMOBRIEN
MMOBRIEN @cook_2891564
ALBUQUERQUE, NEW MEXICO

Sorry. With this new app change, my other recipes aren't attached now. You'll need to go to my Mike's Gilroy Garlic Chicken Pizza recipe to make the bread topping.

This is a delicious, garlicky, sun dried tomato, artichoke heart, crispy oven toasted Sourdough French bread that's literally a meal in itself.

Mike's Garlic Commanders Bread

Sorry. With this new app change, my other recipes aren't attached now. You'll need to go to my Mike's Gilroy Garlic Chicken Pizza recipe to make the bread topping.

This is a delicious, garlicky, sun dried tomato, artichoke heart, crispy oven toasted Sourdough French bread that's literally a meal in itself.

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Ingredients

10 mins
4 servings
  1. Gilroy Garlic Spread
  2. 1 lbFresh Sourdough French Bread [cut in half]
  3. Motzerella Cheese [room temp]
  4. Parmesan Cheese [room temp]
  5. Garlic Artichoke Sun Dried Tomato Spread [see attached recipe below]

Cooking Instructions

10 mins
  1. 1

    With the exeption of the pizza crusts, chicken and olive oil - follow the directions for the garlic topping in this recipe attached below. Just add everything together and mix it well.

    https://cookpad.wasmer.app/us/recipes/350708-mikes-gilroy-garlic-chicken-pizza

  2. 2

    Preheat oven to 350°.

  3. 3

    Cut bread in half. Generously smear on garlic topping. Then, top with Motzerella Cheese followed by Parmesan Cheese to preference.

  4. 4

    Place bread in oven and bake for 20 to 25 minutes 350°. Serve hot.

  5. 5

    Enjoy!

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MMOBRIEN
MMOBRIEN @cook_2891564
on
ALBUQUERQUE, NEW MEXICO
I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!
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