French Bread Pizza
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 639
- Total Fat
- 34
- Saturated Fat
- 15
- Carbohydrates
- 50
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 32
- Cholesterol
- 90
- Sodium
- 1502
- Total: 50 min
- Active: 25 min
Ingredients
8 ounces mild Italian sausage, casings removed
1/2 medium red onion, halved and sliced 1/4 inch thick
1 cup jarred pizza sauce
3 cloves garlic, grated
2 sprigs thyme, leaves only
1 long loaf French bread or baguette (about 22 inches long), halved crosswise and cut horizontally
2 cups shredded mozzarella
1/2 green bell pepper, sliced into 1/4-inch-thick strips
1/2 red bell pepper, sliced into 1/4-inch-thick strips
2 tablespoons grated Parmesan
Crushed red pepper flakes and granulated garlic, for serving
Directions
- Preheat the oven to 375 degrees F with one rack positioned at the bottom of the oven and another at the top.
- Cook the sausage in a medium skillet over medium-high heat, breaking up any clumps with a wooden spoon, until some of the fat has rendered and the sausage is brown, 6 to 8 minutes. Add the onions and cook, stirring occasionally, until slightly softened, about 2 minutes.
- Meanwhile, add the pizza sauce, garlic and thyme to a small saucepan. Heat over medium heat to let the flavors infuse while the sausage and onions cook.
- Line a rimmed baking sheet with parchment and arrange the bread on top, cut-side up. Spread the tops evenly with the pizza sauce, then sprinkle with the mozzarella. Divide the sausage mixture among the bread pieces, then top off with the green and red bell peppers and Parmesan.
- Bake on the bottom rack of the oven until the bread is crisp and the cheese is melted, about 10 minutes. Increase the oven temperature to 450 degrees F and move the baking sheet to the top rack. Continue to bake until the cheese is bubbling and the peppers are browned in spots, about 7 minutes.
- Serve immediately with crushed red pepper flakes and granulated garlic on the side.