My favourite pizza

In honour of my friend Chris' trial of the southbeach diet I have decided to post one of my all time favourite recipes, courtesy of rachel ray, courtesy of kylie. We have been making a double recipe and then freezing a couple pizzas before baking. We baked a frozen one tonight and it was fantastic.

Stuffed french bread pizza

1 (2 foot long) loaf French bread
1 pound sweet (or hot) Italian sausage
1 tablespoon extra-virgin olive oil
1 small red bell pepper, seeded and chopped
1 small onion, chopped
2 large cloves garlic, chopped
1 package frozen chopped spinach defrosted and squeezed dry
Salt and pepper
1 1/2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 pound sweet sopressata, from the deli, sliced thick, chopped
1/2 stick pepperoni, chopped
1 sack (10 ounces) shredded mozzarella
1 sack (10 ounces) shredded provolone
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
(the ricotta and mozzarella cheeses are mandatory, the others are optional, all measurements are of course discretionary, kylie and i skip the garlic b/c kylie is not a fan)

Preheat oven to 425 degrees F.

Split bread lengthwise and hollow it out. (kylie and i just press it down)
Cut in half across, making 4 shells for pizzas.

Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.

Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!

It's different every time, but every time its my favourite pizza. and the hardest part is pronouncing sopressata.
marc