Artichoke and Mushroom French Bread Pizzas
with lemon, bell pepper and caper salad

Name: Artichoke and Mushroom French Bread Pizzas
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 clove Shallots, chopped; 8 Artichoke hearts, frozen or canned, chopped; 8 oz Mushrooms, any brown variety, chopped; 6 oz Cheese, fresh mozzarella, thinly sliced; 1 loaf French baguette, halved and cut into 6" / 15cm lengths; 1 Tbsp Oil, cooking; 1 can Tomato puree (14 oz / 397 g can; sub tomato sauce); 2 Tbsp Tomato paste; 1/2 Bell peppers, any color, diced; 1 head Lettuce, romaine, chopped; 2 tsp Honey; 2 tsp Lemon juice; 2 Tbsp Oil, olive; 1 Tbsp Capers, rinsed

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Artichoke and Mushroom French Bread Pizzas

Everyone loves pizza, and using French bread as the base is a big time saver. Make a fast, homemade artichoke and mushroom sauce as a base for melty cheese and serve with a fresh salad on the side.

Ingredients

Metric

Servings:

Artichoke and Mushroom French Bread Pizzas:

Shallots - 1 clove , chopped
Artichoke hearts, frozen or canned - 8 , chopped
Mushrooms, any brown variety - 8 oz , chopped
Cheese, fresh mozzarella - 6 oz , thinly sliced
French baguette - 1 loaf , halved and cut into 6" / 15cm lengths
Oil, cooking - 1 Tbsp
Tomato puree (14 oz / 397 g can; sub tomato sauce) - 1 can
Tomato paste - 2 Tbsp

Lemon, Caper and Bell Pepper Salad:

Bell peppers, any color - 1/2 , diced
Lettuce, romaine - 1 head , chopped
Honey - 2 tsp
Lemon juice - 2 tsp
Oil, olive - 2 Tbsp
Capers - 1 Tbsp , rinsed

Prep

Shallots / Bell peppers - Prep as directed. (Can be done up to 5 days ahead)
Artichokes / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
Cheese - Thinly slice cheese. (Can be done 1 day ahead)
Lettuce / Baguette - Prep as directed.

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Make

Heat oven to 400F / 204C.
While oven is getting warm, heat a non-stick frying pan or skillet over medium heat. Add oil and shallots to hot oil. Saute until shallots are tender, ~1 minute. Add mushrooms and artichokes and saute until mushrooms are tender and golden, 3 to 4 minutes more. Add tomato puree and tomato paste and simmer until sauce reduces and thickens, ~2 minutes. Season with salt and pepper.
Spray a sheet pan with nonstick cooking spray and top with baguettes, cut-side up. Brush with a bit of cooking oil. Place sheet pan in the oven and bake just until baguettes are starting to toast on the top, 4 to 5 minutes.
Remove sheet pan from oven and top baguettes with sauce and then mozzarella slices. Return pan to oven and continue baking until cheese is melted, ~8 minutes more.
While pizzas bake, whisk together honey, lemon juice and olive oil. Toss lettuce, bell peppers and capers in dressing.
Serve pizzas hot out of the oven with salad on the side. Enjoy!

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