easy-breezy pizza

And now for a little easy-breezy summertime pizza.  This comes together quicker than all the ingredients might lead you to believe – especially if you buy the cheeses already shredded.

Stuffed French Bread Pizza

2 loaves French bread
1 pound sweet Italian sausage
1 red bell pepper, cored, seeded, and diced
1 onion, peeled and diced
2 cloves garlic, peeled and minced
1 package frozen chopped spinach, thawed and squeezed dry
Salt and freshly ground black pepper
1  1/2 cups ricotta cheese
1/2 cup shredded Parmesan cheese
4 ounces sliced pepperoni
2 cups shredded mozzarella cheese
2 cups shredded provolone cheese
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes

Preheat oven to 425 degrees.

Split each loaf of bread lengthwise and hollow it out.  Cut each half in half crosswise, making a total of 8 shells.

Heat a skillet over medium-high heat, add sausage, brown, and crumble with a spatula as it cooks. Add red bell pepper, onion, and garlic.  Cook for 3 to 5 minutes, and add spinach. Remove mixture from heat and season with a pinch of salt and black pepper.

Transfer to a bowl.  Mix in ricotta and Parmesan. Fill bread shells and top with sliced pepperoni, mozzarella, and provolone cheeses.  Place on baking sheets and into the preheated oven; bake until the cheeses melt and bubble at the edges and the bread is very crisp about 10 to 12 minutes.

Remove from the oven, and cut each piece in half on a diagonal. Sprinkle tops of pizzas with oregano and hot pepper flakes. Serve immediately.

Makes 16 pieces