Pizza Bread Sandwich Recipe
Yield: 1 loafRecipe by luhu.jp
Ingredients:
1 lbs: Loaf Italian bread -14 inch,
1 cup: Prepared pizza sauce,
1/2 medium: Red bell pepper,
1/2 medium: Yellow or green bell pepper,
4: Thin slices of red onion,
2 cup: Shredded mozzarella cheese,
1/4 cup: Sliced Pepperioni, optional
Directions:
Heat broiler with rack about 4 inches from heat source. Heat oven to
400 (If broiler and oven are one unit, change to oven temperature
after bread is toasted.)
Cut bread lengthwise in half and place on a large foil lined baking
sheet. Broil two minutes or until lightly toasted. Remove. Let cool
for a few minutes.
Spread pizza sauce evenly over bread, spreading to edges to prevent
them from overbrowning.
Cut the peppers into very thin slices and arrange over pizza sauce.
Separate onion slices into rings and arrange over pepper strips. Layer
pepperioni over or under pepper strips. Sprinkle cheese evenly over
all.
Bake for 10 minutes or until cheese is melted. Cut into serving size
pieces.
Serving suggestion: Serve with sliced tomatoes drizzled with balsamic
vinaigrette and minced fresh basil leaves.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
From: Gail Shipp Date: 03 Feb 97 National
Cooking Echo
Source from luhu.jp
400 (If broiler and oven are one unit, change to oven temperature
after bread is toasted.)
Cut bread lengthwise in half and place on a large foil lined baking
sheet. Broil two minutes or until lightly toasted. Remove. Let cool
for a few minutes.
Spread pizza sauce evenly over bread, spreading to edges to prevent
them from overbrowning.
Cut the peppers into very thin slices and arrange over pizza sauce.
Separate onion slices into rings and arrange over pepper strips. Layer
pepperioni over or under pepper strips. Sprinkle cheese evenly over
all.
Bake for 10 minutes or until cheese is melted. Cut into serving size
pieces.
Serving suggestion: Serve with sliced tomatoes drizzled with balsamic
vinaigrette and minced fresh basil leaves.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
From: Gail Shipp Date: 03 Feb 97 National
Cooking Echo
Source from luhu.jp