The deep hollow created by emptying the bread is filled with lots of goodies,
and this becomes a deep-dish pizza.
1 18 x 4-inch 1-pound French bread
12 ounces sweet Italian sausage,
1 10-ounce package frozen chopped spinach, thawed, squeezed very dry
1/2 cup plus 2 tablespoons purchased pesto sauce
1/2 pound mozzarella cheese, coarsely grated
3 4 3/4-ounce cans eggplant appetizer (caponata)
3/4 cup purchased marinara sauce or pizza sauce
Position rack in center of oven and preheat to 375°F. Horizontally, cut off top
1/3 of bread and reserve for another use. Scoop or cut out interior of bread,
leaving 1/2-inch shell. Place shell on large baking sheet.
Fry sausage in heavy medium skillet
over medium-high heat until cooked through, breaking up with fork, about 10
minutes. Drain all fat from skillet. Combine spinach and 1/2 cup pesto in small
bowl. Sprinkle half of cheese over bottom of bread shell. Spread spinach mixture
over cheese. Arrange sausage evenly over spinach layer. Spread eggplant
Bake pizza until filling is heated
through, about 20 minutes. Combine marinara sauce with remaining cheese and
spread over top of pizza. Dot with remaining 2 tablespoons pesto. Bake until
cheese melts and topping bubbles, about 12 minutes.
Serves 2 to 4.