Categories: Main Dish, Pizza, Pork, Rachael Ray

Ingredients

• 1 (10 ounce) package frozen chopped spinach
• 1 loaf French bread (2 feet long)
• 1 tablespoon extra virgin olive oil
• 1 lb sweet Italian sausage
• 1 small red bell pepper, seeded and chopped
• 1 small onion, chopped
• 2 large garlic cloves, chopped
• salt
• fresh ground black pepper
• 1 1/2 cups part-skim ricotta cheese
• 1/2 cup grated parmesan cheese
• 1/2 lb sweet sopressata, sliced thick from the deli and chopped
• 3 -4 ounces pepperoni, chopped
• 10 ounces shredded mozzarella cheese
• 10 ounces shredded provolone cheese
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes

Directions

1. Preheat oven to 425°; defrost spinach in the microwave, 6 minutes on high; wring spinach dry in a clean kitchen towel.

2. Split bread lengthwise and hollow it out; cut in half crosswise, making 4 shells for pizzas.

3. Heat a skillet over med-high heat; add in olive oil, then the sausage; brown and crumble sausage using a wooden spoon.

4. Add in bell pepper, onions, and garlic; cook 3-5 minutes, then add in the spinach.

5. Remove pan from heat; season with salt and pepper; transfer mixture to a bowl.

6. Mix the sausage mixture with the ricotta, parmesan, sopressata, and pepperoni.

7. Fill pizzas with the mixture; top with mounded mozzarella and provolone cheese.

8. Place pizzas on a cookie sheet and bake 10-12 minutes until cheese melts and bubbles and bread is super crisp.

9. Top pizzas with oregano and hot pepper flakes; serve immediately.

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