Bread Pizza Stuffed with MEat and Mushrooms

By dette

French bread pizza from Stouffer's was my favorite frozen food as a kid. Now that I'm grown up I make my own, because I can oversruff them. (My appetite grew, too)

Ingredients

• 1 18-24 inchy loaf Italian semolina bread
• (day old is fine)
• 3 tblsp EVOO
• 4 medium portabello mushroom caps, thinly sliced
• 2 slices pancetta or bacon, chopped
• 2 pounds ground beef
• 2 medium yellow onions, finely chopped
• 1 carrot, grated or finely chopped
• Coarse black pepper and coarse salt
• 1 tblsp worcestershire sauce
• 1 tsp ground allspice, 1/3 palmful
• 1/2 c. red wine, a couple of glugs
• 1/2 c. beef stock
• 1 14 oz. can crused tomatoes
• A handful of fresh flat-leaf parsley finley chopped
• 1 poundfresh mozzaella, thinly sliced
• 1 handful grated parmigiano-reggiano or Pecorino
• Romano cheese
• 1 c. fresh basil, 20 leaves, shredded or torn

Details

Servings 4

Preparation

Step 1

Heat the oven to 350. Split the bread lengthwise, then cut it in half again and hollow out some of the soft insides of the bread. Lightly crisp the bread in the oven, 10 minutes. Remove the bread and switch the broiler on.

Heat a medium nonstick skillet over medium-high heat. Add 2 tbls of the EVOO, twice around the pan, and the mushrooms. Cook the mushrooms until dark and tender, 7-8 minutes, stirring frequently.

Heat a second medium nonstick skillet over medium high heat with the remaining tblsp of EVOO. When the EVOO smokes, add the pancetta or bacon and render the fat for a minutes or so, then add the ground beef and break it up into an even layer. Deeply brons and caramelize the meat, 5 minutes. Add the onions and carrots and season with lots of coarse papper, some salt, the worcestershire and the ground allspice, then cook for 10 minute more, stirring frequently. Add the wine and scrape u all the brown bits. Add the stock to loosen up the mixture a little, then add the tomatoes and parsley and heat through 1-2 minutes. Remove frome the heat.

Season the cooked mushrooms with salt and peper. Fill the toasted breads with equal amounts of mushrooms, then top them with equal amounts of the emat sauce. Cover the meat sauce with a layer of mozzarella and a sprinkle of Parmigiano or Romano cheese. Broil the pizzas to melt the cheese. Shred or tear the basil and top each pizza liberally with it, then serve Iwith a fork and knife.)