Artichoke and Mushroom French Bread Pizzas
with lemon, bell pepper and caper salad
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.
Tags
Ingredients
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
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
588
Just a moment...
% Daily Value
Total Fat
21g
33%
Just a moment...
Saturated Fat
7g
33%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
23mg
8%
Just a moment...
Sodium
844mg
35%
Just a moment...
Total Carbohydrate
77g
26%
Just a moment...
Dietary Fiber
11g
44%
Just a moment...
Sugars
16g
Just a moment...
Protein
29g
Just a moment...
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!
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
588
Just a moment...
% Daily Value
Total Fat
21g
33%
Just a moment...
Saturated Fat
7g
33%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
23mg
8%
Just a moment...
Sodium
844mg
35%
Just a moment...
Total Carbohydrate
77g
26%
Just a moment...
Dietary Fiber
11g
44%
Just a moment...
Sugars
16g
Just a moment...
Protein
29g
Just a moment...
Reviews
Ratings
60 reviews
I added Italian seasoning to the sauce, and used my nondairy cheese for mine, real cheese for everyone else. The salad dressing was just right, but I did double the recipe.
0 HelpfulAlso very good. I used some of the bread you finish baking a home, which made it very fresh. Also liked the fresh mozzarella vs shredded - a lot less salt.
0 Helpful