French Stick Pizza
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 416 |
| pro | 21 g |
| total fat | 17 g |
| sat. fat | 8 g |
| carb | 44 g |
| fibre | 3 g |
| chol | 36 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 36 |
| iron | 20 |
| vit A | 19 |
| vit C | 50 |
| folate | 32 |
Serve with: Coleslaw. This is good for staggered mealtimes or for lunches, and it's also toaster-oven-friendly. The kids can get it ready for supper for the whole family.
Ingredients
Preparation
In large nonstick skillet, heat vegetable oil over medium heat; cook chopped onion, sliced mushrooms, red pepper, dried oregano and pepper, stirring occasionally, until no liquid remains, about 8 minutes.
Meanwhile, cut baguette horizontally in half; cut in half crosswise. Spread with pasta sauce.
Place on large rimmed baking sheet. Top with mushroom mixture; sprinkle with ham, cheese and parsley. (Make-ahead: Cover and refrigerate for up to 1 day or freeze in airtight container for up to 2 weeks.)
Bake in 400°F (200°C) oven until cheese is melted and baguette is crisp, about 15 minutes.
- Keywords : Appetizers; Lunch; Pizza; Bake; Make-Ahead; Bread; Mushrooms; Cheese; Ham; Tomato sauce;
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