I like an upscale, artisanal pizza as much as the next person, but for real comfort I’ll take my sauce and melted mozzarella home-style. I’ve been making impromptu pizzas on everything from English muffins to mini-bagels since I could reach the kitchen counter. These are by far my favorite, simple as can be yet somehow a little sophisticated too. Scooping out the bread is my way of getting a crispy crust without overdoing the bread and a sprinkle of peppery arugula is the perfect no-fuss vegetable topping.
1 8-ounce whole grain French baguette (about 12 inches long)
1 cup Quick Marinara Sauce, or store bought Marinara sauce
2 cups lightly packed arugula leaves, coarsely chopped (about 2 ounces)
1 cup grated part-skim mozzarella cheese (4 ounces) *
¼ cup grated parmesan cheese (3/4 ounce) *
Preheat the oven to 425 degrees. Line a baking sheet with foil.
Cut the bread in half length-wise, then cut each half crosswise into 4 pieces. Scoop out the soft center of the bread and discard.
Place the bread, scooped side up, onto the lined baking tray. Spread 2 tablespoons of sauce on each piece, then top with the arugula, then the mozzarella and parmesan cheeses. Bake until the bread is toasted and the cheese is melted and bubbling, about 12 minutes.
Makes 4 servings
Serving size: 2 pieces
Calories 250; Total Fat 11 g; (Sat Fat 4.5 g, Mono Fat 4.1 g, Poly Fat 0.7 g) ; Protein 16 g; Carb 23 g; Fiber 4 g; Cholesterol 20 mg; Sodium 540 mg
Excellent source of: Calcium, Manganese, Phosphorus, Protein, Selenium, Vitamin C, Vitamin K
Good source of: Fiber, Magnesium, Niacin, Riboflavin, Thiamin, Vitamin A, Vitamin B12, Zinc
* Many cheeses are not technically vegetarian because they are made using an animal-derived enzyme called rennet. To make this recipe officially vegetarian, use cheese labeled “vegetarian,” or “no animal enzymes.”