- More Pizza Recipes
- Breakfast Berries Pizza
- Chicago-Style Deep Dish
- Grill (Sausage & Mozzarella)
- Grilled California Pizza
- Fresh Tomatoes & Basil Pizza
- Low Carb Pizza
- Mexican Deep-Dish Pan Pizza
- Mini Pizzas
- Pizza Pizzas
- Pizza Rustica
- Stuffed French Bread Rustica
- U-D Sausage & Mushroom
Super Stuffed French Bread Pizza Rustica
 (2 foot long) loaf French bread
 small onion, chopped
[1/2] cup grated Parmesan
 teaspoon dried oregano
[1 1/2] cups part skim ricotta
[1/2] stick pepperoni, chopped
 large cloves garlic, chopped
 pound sweet Italian sausage
 tablespoon extra-virgin olive oil
 teaspoon crushed red pepper flakes
 sack (10 ounces) shredded provolone
 sack (10 ounces) shredded mozzarella
 small red bell pepper, seeded and chopped
 package frozen chopped spinach defrosted and squeezed dry
[1/2] pound sweet sopressata, from the deli, sliced thick, chopped
[-] salt and pepper
Preheat oven to 425 degrees F.
Split bread lengthwise and hollow it out. 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, add spinach.
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, sopressata and pepperoni.
Fill bread shells and top with mounded mozzarella and provolone cheeses.
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.
Serve immediately, or snack all night!
( Rachael Ray )