| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Vegetarian, Pizza, Breads, Muffins & r | 4 | Servings |
INGREDIENTS
| 1 | Loaf french sourdough bread | |
| Salt | ||
| Pepper | ||
| Oregano | ||
| Basil | ||
| Red-pepper flakes etc. — to | ||
| Taste | ||
| 1 | Green bell pepper | |
| 1 | c | Sliced fresh mushrooms |
| 1 | Minced garlic clove | |
| 1 1/2 | c | Plain tomato sauce |
| 1/2 | c | Shredded part-skim — |
| Mozzarella cheese | ||
| 2 | tb | Grated sharp romano — |
| Cheese | ||
| 1 | Onion |
INSTRUCTIONS
Cut bread in half lengthwise, separating top from bottom. Pull out doughy center, leaving only the crust. Slice onion and green pepper into very thin rings. LAyer onion, pepper and mushrooms inside hollowed-out loaf halves. Sprinkle with garlic and spoon on tomato sauce. Sprinkle with mozzarella, romano and seasonings. Place both bread pizzas on shallow non-stick baking pan or cookie tin sprayed with cooking spray. Bake uncovered in preheated 425 degree oven for 20 minutes. Slice each in half to serve or bread can be cut into four portions before filling and baking. Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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