Tuesday, April 22, 2008

French Bread Pizza

This one is easy and delicious. It also lends itself to the addition of cheese, if you're into that sort of thing.

French Bread Pizza

1 loaf french or italian bread
1/2 can crushed pineapple, juice-packed, drained and lightly squeezed
6 large button mushrooms, sliced
1 small can sliced black olives
1 small jar marinated artichoke hearts, drained

1 medium tomato, thinly sliced

Pizza sauce:
1 6oz can tomato paste
1/4 c water
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried basil
1/4 tsp dried thyme
dash of powdered rosemary and/or red pepper (optional)

Preheat oven to 425 degrees. Slice bread lengthwise into two halves and set on a cookie sheet, cut side up. Mix sauce ingredients in a small bowl and set aside while you prepare your other toppings. Spread sauce on bread (there should be enough for a nice thick layer on both pieces). Sprinkle pineapple over the sauce (it's important that you squeeze out some of the juice so it doesn't make your pizza soggy. Alternately, you could use tidbits or omit pineapple altogether. We like crushed pineapple because it spreads out well and sort of conceals the lack of cheese), followed by mushrooms, olives and artichoke hearts. Bake for 15-20 minutes. It'll be done when the pizza starts to brown nicely around the edges. Cut into chunks and serve with raw tomato slices on top.

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