Really Good French Bread Pizza with Sausage, Pepperoni, and Giardiniera | Kenji's Cooking Show

Find the full recipe here: www.patreon.com/posts/really-good-with-123092543

Joining my Patreon, purchasing my books, or using the affiliate links below is the best way to support my work.

At home, I’ve been testing out a steam-injected toaster oven from the Japanese company Balmuda. It produces easily the best toast I've ever made and is excellent for making French Bread Pizza. By injecting the oven with steam at the start of the toasting process, then using intense radiant elements to brown the bread at the end, you end up with toast that is exceptionally moist on the inside and crisp on the outside. You can get the Balmuda toaster (and their other products) for 15% off until the end of March by ordering from us.balmuda.com/collections/frontpage and using the checkout code "Kenji_15".

You can get any of my books (The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: booklarder.com/search?q=kenji

I have a podcast! It's called The Recipe with Kenji and Deb and I host it with my friend Deb Perelman of Smitten Kitchen. In each episode we talk about the recipe development process--how we take a dish from conception to ready-for-someone-else's-kitchen to show you what goes on under the kitchen hood when it comes to recipe development. You can get it here: www.therecipepodcast.com/

BOOKS
The Food Lab: booklarder.com/products/the-food-lab-better-home-c…
The Wok: booklarder.com/products/the-wok
And my Kid’s book, Every Night is Pizza Night: booklarder.com/products/every-night-is-pizza-night…
You can also buy my books anywhere books are sold, or from these online retailers:
www.kenjilopezalt.com/books

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AFFILIATE SALES: Affiliate sales generate revenue for the site. This does not impact my review or recommendation process, and in general, we favor third-party affiliate links over direct affiliate links in order to avoid any conflicts of interest. Read more about my editorial standards here: www.kenjilopezalt.com/bio