Tomato Baguette Pizza

My husband picked out this recipe to try, saying “we like everything in this”.  I wanted to try it because we had garden tomatoes to use, yet another way.  We did like it, it was easy to make, and the mushroom-onion-seasoning combination was just great.  However, I’ve made it again since, and we left off the tomatoes and served them on the side instead, because we decided we didn’t really like the hot tomatoes all that well.  We will make this again without the tomatoes – however, here is the recipe as written.    I did use homemade French bread from this recipe.            

                          Tomato Baguette Pizza

  3          Cups  Fresh Mushrooms -- sliced

  2          Medium  Onion -- sliced

  2          Teaspoons  Olive Oil

  2          Teaspoons  Garlic -- minced

     1/2   Teaspoon  Italian Seasoning

     1/4   Teaspoon  Salt

              Dash  Pepper

  1          Loaf  French Bread -- 10 1/2 ounce

  6          Ounces  Mozzarella Cheese -- shredded, divided

     3/4   Cup  Fresh Basil -- thinly sliced

  3          Medium  Tomatoes – sliced (and well-drained)

In a large skillet, sauté mushrooms and onions in oil until tender.  Add the garlic, Italian seasoning, salt and pepper; cook 1 minute longer.

Halve the French bread, place them on a baking sheet, and sprinkle with 3/4 cup cheese.  Top with 1/2 cup basil, mushroom mixture, tomatoes and remaining cheese.

Bake at 400° for 10-15 minutes until cheese is melted.  Sprinkle with remaining basil.  Cut each half into 3 portions.

6 Servings

"Taste of Home Farmer's Market Cook Book”

Per Serving : 350 Calories; 11g Fat (28.6% calories from fat); 15g Protein; 48g Carbohydrate; 4g Dietary Fiber; 25mg Cholesterol; 675mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.