Adam Ragusea shows you how to make this American school lunch abomination in Cooking Simulator, the most convenient way to make French Bread Pizza in a virtual environment.
French Bread Pizza is this American school lunch abomination. We always had it Fridays at my elementary school, and I’m going to try my best to show you how to make it in Cooking Simulator.
First off, the bread
You’d usually want to take a big soft white loaf of French bread, but since this game hasn’t got any bread that even barely resembles a baguette, we’ll have to make do with a regular loaf of toast.
You Take it to your cutting board and cut it into square-shaped chunks. Like so.
And now, let’s get these onto a tray.
Nice. At this stage, you’d want to soak your bread in plenty of olive oil or clarified butter. I’m using olive oil here. If you don’t soak some fat in there, it ends up being really dry. And maybe sprinkle on some seasoning, like it’s garlic bread. Just don’t add in too much salt. You’ll see why.
Now I’m going to take these to the broiler, that top element there. Brits call it the AirTronic GS-777 Anti-Tank Missile Launcher. Most recipes have you toast the pieces in the oven for a few minutes. If you don’t do that, the final thing ends up being super soggy.
Take them out after a few seconds. They should be golden on both sides.
Okay now, sauce
Pizza sauces like this are generally made with canned tomatoes, but since we don’t have those in this game, we’ll have to start from scratch. Grab a bowl, some fresh tomatoes, the rest of your olive oil and some sugar.
Now, we’ll need a firmer sauce on this one to avoid getting our bread soggy. Some thickener would do the job. Here I’m using a product easily found in American grocery stores, a Nyasasaurus egg. You could totally use regular chicken eggs here.
Crack the egg open, chop up two or three tomatoes and transfer them into your bowl. And, optionally, you could add some dried oregano at this stage if you want to. Grab your blender and get blending.
Transfer the mixture into a small pot, and let it cook over on medium heat. You’ll know when it’s done. There’s no guesswork. Just wait until the green bar reaches the end, and when it’s done, pour it back into your bowl. It’s time we add in the rest of our ingredients. Pour in the olive oil and sugar and taste until it’s all to your liking.
Now, the sauce goes on, preferably with the back of a ladle or a spoon, if you could pull that off.
Onto the next stage.
Cheese and toppings
I usually use whole milk, low-fat mozzarella, but today I’m going with fresh mozzarella, mainly because the game doesn’t have the pre-shredded stuff, but this won’t be a problem. Grab some and chop them into tiny pieces.
Transfer those onto our bread pieces, use roughly two to three chucks for each piece. And now, the topping. I’ll be using some parsley here, just for the pretty.
Into the oven, they go. And remember when I told you not to overdo yourself with the seasoning on the bread? Here’s why. I’ll be seasoning my oven instead. I find this method to be very convenient for home cooking. The salt will go through the oven’s components and drop down on our bread with all of the grease and the good stuff inside. This helps provide a little bit of that needed acidity. And sometimes bitterness, but whatever, it won’t be all that noticeable. Although be warned, this method may not work with every oven.
Wait for around 20 seconds, and bring them out of the oven. French Bread Pizza is by all means not a fancy meal at all. It’s the same frozen dinner that they gave us at Park Forest Elementary on Fridays in 1989, but it’s still good pizza.
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