April is always a busy month for me. I have a daughter and two grands with birthdays.

But mostly I am busy getting in the Spring and Summer garden. After a looooooooong winter, it is so fine to get out in the sunshine and get my hands in the Earth again! Housework and cooking suffer during this time so I am always on the lookout for a quick meal.  I am a pizza lover and the recipe below allows me to enjoy it without the hassle of making crusts. Pair it with a nice salad and you have a quick, satisfying meal. Or forget the salad and pile the arugula extra high.

One 8-ounce whole-grain French baguette (about 12 inches long)
1 cup Quick Marinara Sauce or store-bought marinara sauce
2 cups lightly packed arugula leaves, coarsely chopped (about 2 ounces)
1 cup grated part-skim mozzarella cheese (4 ounces)
¼ cup freshly grated Parmesan cheese (3/4 ounce)

Preheat the oven to 425 F. Line a baking sheet with foil.
Cut the bread in half lengthwise, then cut each half crosswise into 4 pieces. Scoop out the soft center of the bread and discard.
Place the bread, scooped side up, onto the prepared baking sheet.
Spread 2 tablespoons of sauce on each piece. Top with the arugula, then the mozzarella and Parmesan cheeses. Bake until the bread is toasted and the cheese is melted and bubbling, about 12 minutes

 

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