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

Active: 35 min Total: 35 min

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

Servings:
4
Metric
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
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Prep

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

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Make

  1. Heat oven to 400F / 204C.
  2. 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.
  3. 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.
  4. 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.
  5. While pizzas bake, whisk together honey, lemon juice and olive oil. Toss lettuce, bell peppers and capers in dressing.
  6. 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
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Reviews

Ratings

Original (136)
Gluten-free (9)
Paleo (19)
Vegetarian (16)

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.

By: Carol
Posted: Jun 02, 2016
Diet: Original
0 Helpful

Love it. Vegetarian version was great! Had really good fresh cheese!

By: Micah
Posted: Apr 18, 2016
Diet: Vegetarian
0 Helpful

Also 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.

By: Elizabeth
Posted: Mar 17, 2016
Diet: Original
0 Helpful

So good and super easy!

By: Jill
Posted: Mar 12, 2016
Diet: Original
0 Helpful

This was almost more like a meatball sandwich for us, but it was yummy.

By: Jenna
Posted: Mar 09, 2016
Diet: Original
0 Helpful

Great flavor...salad was Meh

By: Kelly
Posted: Mar 08, 2016
Diet: Original
0 Helpful