FRENCH BREAD PIZZA

SERVES 4 PORTIONS

2 tbsp. olive oil

1 onion, thinly sliced

Sea salt

Freshly ground black pepper

1 tbsp. olive oil, plus extra for brushing

8 oz (227g) mushrooms, trimmed and very thinly sliced

5 oz (142g) baby spinach

4 mini sandwich rolls, halved (or about eight 4-inch pieces cut from a large loaf)

1 cup tomato sauce

1 cup kalamata olives, pitted and chopped

Crushed red pepper (optional for topping)

NUTRITIONAL VALUES

Calories: 327kcal
Fat: 20.1g (2.5g S.Fat)
Carbs: 33.7g
Protein: 8.3g
Sugar: 9g
Sodium: 1325mg

METHOD

FOR THE CARAMELIZED ONIONS
2 tablespoons oil in a large skillet over medium heat, sauté onion until soft and lightly caramelized, 20 to 30 minutes. As needed, adjust the heat. Season with salt and pepper to taste. Set aside in a bowl, reserving the skillet.

FOR THE ASSEMBLING OF THE PIZZA
1 tablespoon olive oil, heated in the reserved skillet over medium-high heat Cook until the mushrooms are soft and most of the liquid has evaporated. Season with salt and pepper to taste. Cook until the spinach is wilted, about 5 minutes.

Preheat the oven to 230°C/450°F. Brush each piece of bread with oil on all sides and place cut side up on a large baking sheet.

Cover the bread with enough tomato sauce. Caramelized onions, mushrooms, spinach, and olives go on top. Season with salt and pepper and bake for 7 minutes, or until the edges are nicely browned. Season with red pepper before serving if desired.