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Harvest Vegetable French Bread Pizza


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  • Serves 4
  • 1 loaf French baguette, cut lengthwise
  • 2 tbsp evoo (extra virgin olive oil)
  • 2 garlic clove, minced
  • 3 med Roma tomatoes, each cut crosswise into 1/4 inch thick slices
  • 1 small zucchini, cut diagonally into 1/8 inch slices
  • 6 thin asparagus spears, each cut into 1 1/2 inch pieces
  • 1/2 tsp crushed oregano
  • 1/4 tsp ground black pepper
  • 1/2 cup sliced roasted red peppers
  • 2 tbsp crumbled feta cheese
  • 1 cup shredded low moisture part-skim mozzarella cheese
  • 2 tbsp thinly sliced fresh basil leaves



Step 1

Preheat oven to 400. Place bread, cut side up on rimmed baking pan. Bake for 5 to 7 mins or until toasted. While baking, heat oil over low heat. Add garlic and cook 1 min, stirring constantly and being careful not to let garlic brown. Remove from heat. Brush bread with half of garlic oil. Layer zucchini and asparagus over tomatoes, and sprinkle with oregano & pepper. Top with red peppers & cheeses. Bake pizzas 10 to 12 mins or until cheese melts and top is lightly browned. To serve, cut each crosswise in half and sprinkle with basil.


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