- Yield: 2
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition facts (per portion)
- Calories: 448.13
- Carbohydrate Content: 38.9
- Fat Content: 20.71
- Protein Content: 25.78
I love this variation of a little pizza. It's so light and packed with veggies!
Prepare all of your ingredients in advance. Start by chopping up all of your veggies: peppers, onions, artichokes, sundried tomatoes, spinach...
Then, slide your baguette in half long ways, and scoop out the doughy centre. We are going to use just the base.
While you are chopping your veggies, you can have your marinara sauce on the stove.
Your marinara is done when you can part the sauce and no juice runs into the open part, as seen above. You don't want it too runny.
Load up your baguette, pop it in the oven, and there you have it! A nutritious meal, PACKED with flavour!
- baguette - 1 fresh baguette
- whole or diced italian-spiced tomatoes - 1 can
- garlic - 2 cloves, smashed and coarsely chopped
- thyme - 1 tsp
- oregano - 1 tsp
- brown sugar - 2 tsp
- sea salt & cracked black pepper
- extra virgin olive oil - (drizzle into sauce)
- green pepper
- onion - 1, sliced
- fire roasted red pepper - 1, diced
- sun dried tomatoes (in oil) - 1/4 cp, diced
- artichoke hearts (in oil) - 1/2 cp, diced
- shredded spinach - 2 cp
- low milk fat mozza cheese, thinly sliced (130 g)
- feta cheese - crumble after baking (3 cm cube per serving)
- olive oil - (drizzle over baguette prior to baking)
- Combine sauce ingredients into a pan and cook until almost all of the liquid is gone: can tomatoes, spices, garlic, brown sugar, salt and pepper, and extra virgin olive oil
- Slice the baguette length-wise and hollow out the centre to create a cavern in the bread loaf
- Layer sauce, mozza, veggies, and drizzle olive oil and more pepper
- Bake 350 degrees until mozza melts
- Remove from oven and sprinkle crumbled feta to garnish