Monday, January 16, 2012

Mushroom & Artichoke French Bread Pizza

I made this Saturday night because I'd had a long day and I was tired. This was easy. It was okay. I'm not going to pretend it was insanely good, but it was okay. The suggestion says you could add sausage to make it not-vegetarian, which actually maybe would make it more exciting if any of you carnivorous readers want to try that. I personally wouldn't make it again.


Mushroom and Artichoke French Bread Pizza
Vegetarian & More! (2000) by Linda Rosensweig, p. 124

2 teaspoons olive oil
6 ounces mushrooms, thinly sliced
1 bunch scallions, chopped
1 teaspoon dried oregano
1 large loaf French bread, split lengthwise
1 jar (4 1/2 oz) artichoke hearts, drained and coarsely chopped
1 can (14.5 oz) diced Italian-style tomatoes, drained
1/4 cup (1 oz) grated Parmesan cheese

1. Preheat the oven to 375.

2. Warm the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, scallions, and oregano. Cook, stirring frequently, for 4-5 minutes, or until the mushrooms are tender.

3. Place the bread halves on a large ungreased baking sheet. Top each with the mushroom mixture, artichokes, tomatoes, and cheese. Bake for 15-20 minutes, or until the cheese is melted and the pizza is heated through. Let stand for 5 minutes. Cut into 4 pieces.

Servings: 4

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