Truth: I could devour half of this Mexican Pizza Bread in one sitting.
Really, I could.
That’s why I typically make 2 loaves so I can feed my entire family.
I grew up eating day-old-bread from the reduced racks at the grocery store, and I’m still alive to tell you about it! I grew up learning to buy it on the reduced racks and either freeze it immediately or cook something with it right away. This bread expired on the day I purchased it, and we ate it that night. I bought 3 loaves of this Italian bread. I made 2, and froze the other. Sometimes they have the French bread – I will buy either one. But for this Mexican Pizza Bread, I prefer the Italian bread.
You see I use butter.
Oh yes, this Southern girl has to use butter.
But I also use a mixture of Cilantro Ranch Dressing. I typically try to have homemade on hand, but if I don’t I use some bottled ranch dressing and pour it in a blender with some cilantro and lime juice. I ALWAYS have cilantro on hand, because it’s my favorite!
Ingredients
- 1 loaf of Italian bread
- 1/2 cup of soften butter
- 3/4 cup of *homemade or bottled ranch
- juice of 1 lime
- 1 cup of Mexican blended cheese
- 1 cup of Cheddar cheese
- fresh rinsed cilantro
- sliced tomatoes - I used about 20 tiny Cherub Tomatoes
- Sea Salt *if desired
Instructions
- Preheat oven to 400*
- Slice your Italian bread in half long ways and place on a large baking sheet
- Mix your butter, ranch, lime and some fresh cilantro leaves together in a bowl.
- Spread your butter & ranch mixture over your sliced bread.
- Add and spread your cheese on top of your butter ranch mixture
- Then add your sliced tomatoes
- Bake in your oven for about 10-15 minutes or until your cheese has melted and bubbly.
- Ovens vary so check on it around 10 minutes
- Add fresh cilantro on top *if desired
- Sprinkle of Sea Salt *if desired on the tomatoes
- Eat by itself or with your favorite salsa
All the ingredients are fresh and extremely budget friendly!