18mMushroom French-Bread Pizza
Crisp, fully baked French bread topped with savory sautéed mushrooms, tomato sauce, melted vegetarian mozzarella, and basil pesto.
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- Purchased fully baked French bread loaf-1 loaf
- White mushrooms-8 ounces
- vegetarian mozzarella cheese made without animal rennet-1.5 cups
- Tomato sauce-0.75 cups
- Vegetarian basil pesto made without animal rennet-0.25 cups
- Olive oil-1 tablespoon
- Kosher salt-0.25 teaspoons
- black pepper-0.13 teaspoons
Position an oven rack in the upper third and preheat the oven to 425°F. While it heats, slice the mushrooms 1/4 inch thick. Split the French loaf lengthwise and place both halves cut-side up on the baking sheet.
Heat the olive oil in the large skillet over medium-high heat until shimmering. Add the mushrooms, salt, and pepper in an even layer; sauté for 3 minutes, stirring occasionally, until slightly softened, beginning to brown, and with most surface moisture cooked off.
Keep the skillet handle turned away from the edge of the stove.
Spread the tomato sauce evenly over the cut sides of the bread, leaving a 1/2-inch border. Sprinkle with the mozzarella and distribute the mushrooms evenly over the cheese.
Bake for 7 minutes, until the mozzarella is melted and bubbling and the bread edges are crisp.
Use oven mitts when moving the hot baking sheet.
Spoon the pesto in small dollops over the pizzas. Rest for 1 minute, then cut each half crosswise into 4 pieces and serve.
Allow the pizza to rest briefly before cutting so the hot cheese and toppings do not slide.
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