French Bread Pizzas with Spinach, Artichoke, and Mozzarella, featuring a creamy parmigiano-reggiano sauce
30 minutes, 4 pizzas
| s | French bread baguette, 12-20 inches |
| 2 Tbsp | Butter |
| 2 Tbsp | Extra-virgin olive oil |
| 1 | Medium onion, finely chopped |
| 3 cloves | Garlic, finely chopped |
| to taste | Salt and Pepper |
| 3 Tbsp | Flour |
| 1 ½ cups | Milk |
| 1 pinch | Nutmeg |
| 10 oz bag | Fresh spinach (regular or baby) |
| 6.5 oz | Jar of quartered artichoke hearts |
| ½ cup | Grated parmigiano-reggiano cheese |
| 2 cups | Shredded mozzarella cheese |
| 2 cups | Shredded mozzarella or provolone cheese |
| ½ tsp | Thyme |
| 1. Preheat the oven to 400°. |
| 2. Wilt spinach in a covered skillet with a little bit of water. |
| 3. Cut the bread in half then slice each half into two sides (to make 4 pizzas). |
| 4. Arrange the bread cut-side up on a baking sheet. |
| 5. In a medium skillet, melt the butter (2 Tbsp) with the olive oil (2 Tbsp) over medium heat. |
| 6. Add the onion (1) and garlic (3 cloves) and cook until softened, about 5 minutes. |
| 7. Season with salt and pepper to taste. |
| 8. Whisk in the flour (3 Tbsp) for 1 minute. © FirstPageRecipes.com |
| 9. Then whisk in the milk (1 ½ cups) and season with the nutmeg. |
| 10. Cook until thickened, about 5 minutes. |
| 11. Add wilted spinach (10 oz bag) to the sauce. |
| 12. Drain the artichokes (6.5 oz), fold into the sauce and cook until heated through. |
| 13. Stir in the parmigiano-reggiano cheese (½ cup). |
| 14. Add thyme (½ tsp). |
| 15. Season with salt and pepper to taste. |
| 16. Spread the spinach and artichoke mixture on the bread slices and top with the mozzarella or provolone cheese (2 cups). |
| 17. Bake until the cheese is melted, 10 to 12 minutes. |
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