Have one or try 'em both. This delish recipe duo will satisfy all your pizza cravings. Note: these are both veggie, but you can easily add your meat of choice.
(serves 12)
2 long loaves (1 lb. each) crusty Italian bread, 22" long
Broccoli and Cheese Topping:
6 T. Kerrygold* butter
1 clove garlic, thinly sliced
6 cups fresh broccoli florets, 10 oz., steamed
6 oz. herbed* goat cheese
1&1/2 cups shredded Italian 5-cheese blend, 6 oz.
Margherita Topping:
1 cup marinara sauce
1/4 cup whole + 2 T. thinly sliced fresh basil leaves
8 oz. fresh mozzarella cheese, thinly sliced
2 Campari* tomatoes (about 12 oz.), thinly sliced
1/2 t. dried Italian seasoning
1 T. roasted-garlic-flavored olive oil
Preheat oven to 425. Crosswise cut each loaf of bread into 3 pieces; halve each piece horizontally. Place bread, cut sides up, on baking sheets; reserve.
To make the broccoli and cheese topping: In a large non-stick skillet, melt butter over med. heat. Add garlic; cook, stirring, until fragrant, 1-2 mins. Brush over cut sides of 6 bread pieces. Bake 5 mins. Arrange broccoli over bread. Dollop goat cheese around broccoli; sprinkle with cheese blend. Bake 7-10 mins. or until heated through and cheese has melted.
To make the margherita topping: Spread marinara over cut sides of remaining 6 bread pieces. Top with whole basil, mozzarella, tomato and seasoning. Bake 12-15 mins. or until heated through and cheese has melted. Drizzle with the olive oil; sprinkle with sliced basil.
"Make the most of yourself, for that is all there is of you." ~ Ralph Waldo Emerson
Happy Friday, Friends!!
Love,
Machete Milletti
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