Pizza “Rustica” on baguette
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 982, total fat 55 G., saturated fats 24 G., proteins 67 G., carbohydrates 55 G., fiber 4 G., cholesterol 167 mg, sodium 2798 mg, sugar 6 G.
Calories 982, total fat 55 G., saturated fats 24 G., proteins 67 G., carbohydrates 55 G., fiber 4 G., cholesterol 167 mg, sodium 2798 mg, sugar 6 G.
If you love pizza but don't have time to mess around with dough, make it on a baguette! Scoop out the crumb from a lengthwise-sliced baguette, and you'll have a nice crust with a cavity that can hold a generous amount of meat filling. Sprinkle the mini pizzas generously with grated cheese and bake until the cheese melts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 baguette 60 cm long.
- 450 g raw sweet Italian sausages
- 1 tbsp extra-virgin olive oil
- 1 small red bell pepper, seeded and chopped
- 1 small onion, chopped
- 2 large cloves of garlic, chopped
- 1 package frozen chopped spinach, thawed and squeezed out of water
- 1.5 cups semi-skimmed ricotta
- 0.5 tbsp. grated parmesan
- 220 g thin slices of sweet sopressata, cut into pieces
- Half a stick of pepperoni, cut into pieces
- 1 packet (280 g) grated mozzarella
- 1 package (280 g) of grated provolone
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
We recommend
Recipes with similar ingredients: baguette, minced sausage, spinach, oregano, sweet pepper, mozzarella cheese, sopressata
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Cut the bread in half lengthwise and remove the crumb. Cut in half crosswise to make 4 pizza bases.
- Heat a frying pan over medium-high heat and brown the sausage in olive oil. Fry the sausage, breaking it up. Add the red bell pepper, onion, and garlic. Cook for 3-5 minutes, then add the spinach. Remove from heat and season with salt and pepper to taste.
- Transfer to a bowl. Mix the sausage and vegetables with the ricotta, Parmesan, soppressata, and pepperoni. Fill the bread shells with the filling and top with a mound of mozzarella and provolone.
- Place the pizza on a baking sheet in a hot oven and bake until the cheese is melted and bubbly and the bread is very crisp, about 10-12 minutes. Sprinkle the pizza with oregano and red pepper flakes. Serve immediately!
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