Cacciatore French Bread Pizza

6 (7-inch) French rolls or one long loaf French bread

1 tablespoon olive oil

8 ounces boneless, skinless chicken breast meat, cut in thin strips

l cup (1 small) sliced onion

l cup (1 small) sliced bell pepper

1/4 teaspoon salt

l cup CONTADINA Pizza Sauce

1/4 cup chopped fresh basil leaves or l/2 teaspoon dried basil, crushed

1/2 cup (2.8-ounce can) sliced ripe olives

1 1/2 cups (6 ounces) shredded mozzarella cheese

Slice bread in half lengthwise. Place cut-side up on baking sheet. Bake in preheated 425 degree F. oven for 3 to 4 minutes or until lightly toasted.

Heat oil in large skillet over medium-high heat. Add chicken, onion, bell pepper and salt; cook, stirring constantly, for 4 to 5 minutes or until chicken is no longer pink. Spread pizza sauce over cut surface of bread; top with chicken mixture. Sprinkle with basil, olives and cheese.

Bake in 425° F. oven for 5 to 8 minutes or until heated through and cheese is melted.

Servings: 8

Super Stuffed French Bread Pizza Rustica

Recipe courtesy Rachael Ray.



1 (2 ft. long) loaf French bread

1 lb. sweet Italian sausage

1 TB extra-virgin olive oil

1 small red bell pepper, seeded and chopped

1 small onion, chopped

2 large cloves garlic, chopped

1 pkg. frozen chopped spinach, thawed and squeezed dry

Salt and pepper

1-1/2 cups part skim ricotta

1/2 cup grated Parmesan

1/2 lb. sweet sopressata, from the deli, sliced thick, chopped

1/2 stick pepperoni, chopped

1 pkg. (10 oz.) shredded mozzarella

1 pkg. (10 oz.) shredded provolone

1 tsp. dried oregano

1 tsp. crushed red pepper flakes



Preheat oven to 425º F.



Split bread lengthwise and hollow it out. 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.



Yield: 4 servings.

Over-The-Top French Bread Pizza



Pieces of French bread are spread with pasta sauce, then topped with

mozzarella, cooked chicken pieces, crumbled bacon and feta cheese.



Ingredients:



* 2 Tbsp extra virgin olive oil

* 1 tsp salt

* 1 tsp pepper

* 1 lb boneless skinless chicken breasts cut in bite-size pieces

* 1 stick of butter (1/2 cup)

* 2 cloves crushed garlic

* 1 loaf French bread

* 2 cups spaghetti/pasta sauce with tomato, onion and garlic

* 2-3 cups shredded mozzarella cheese

* 6 strips crisp-cooked smoked bacon, crumbled

2.5 oz galic and herb feta cheese, crumbled



Method



Preheat oven to 400 degrees. In a pan heated over medium heat, place

olive oil, chicken, salt and pepper. Cook chicken completely.

Meanwhile melt butter and garlic in small saucepan. Cut French bread

in half lengthwise, then cut halves into sections for easier serving.

Brush garlic butter over bread and place on cookie sheet lined with

foil. Spoon spaghetti sauce on bread. Place cheese on bread followed

by the chicken, bacon and feta cheese. Bake for 15 to 20 minutes or

until cheese is melted.



Notes:

Number of servings: 4