Wednesday, April 8, 2009

Stuffed French Bread Pizzas

I adapted this from Rachel Ray's recipe. I love her. Is anyone against cooking with sausage? If you are, you are missing out. It is so good. I usually half this recipe, or just add whatever amount looks good.

Is there anything better than sausage, peppers and onions?

Oh! Yeah! Sausage, peppers, onions and cheese!

Stuffed French Bread Pizzas
1 (2 foot long) loaf French bread
1 pound sweet Italian sausage
1 tablespoon extra-virgin olive oil
1 small red bell pepper, seeded and chopped (I added half red and half green)
1 small onion, chopped
2 large cloves garlic, chopped
2 tomatoes, seeded and chopped (or 1 can of diced tomatoes)
Salt and pepper
1 1/2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 stick pepperoni, chopped
shredded mozzarella
dried oregano
crushed red pepper flakes

Preheat oven to 425 degrees F.

Split bread lengthwise and remove some of the inner bread to make room for all the filling. Cut in half across, making 4 shells for pizzas.

Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.

Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, and pepperoni. Fill bread shells and top with mounded mozzarella cheese. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes.

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