When thinly sliced, these cheesy vegetable pizzas easily serve a crowd.
Preheat oven to 450°F. Using Utility Knife, cut off ends of bread to fit onto Large Bar Pan; set ends aside for another use. Slice bread in half horizontally; place cut side up on bar pan. Combine 1/4 cup of the oil and two cloves of the garlic pressed with Garlic Press in (1-cup) Prep Bowl. Brush oil mixture over cut sides of bread.
Chop onion using Food Chopper. Dice bell pepper using Utility Knife. Add remaining 1 tsp oil to (8-in.) Sauté Pan; heat over medium-high heat 1-3 minutes or until shimmering. Add onion and bell pepper. Cook and stir 2-3 minutes or until onion is tender. Press remaining garlic into pan; cook 1-2 minutes or until fragrant. Combine onion mixture and drained tomatoes in Classic Batter Bowl; mix well using Small Mix 'N Scraper®.
Grate Provolone cheese using Ultimate Mandoline fitted with grating blade. To assemble, grate half of the Parmesan cheese evenly over bread using Microplane® Adjustable Fine Grater. Divide tomato mixture evenly over cheese. Sprinkle with Provolone cheese. Grate remaining Parmesan cheese over pizzas. Bake 15-17 minutes or until cheese is golden brown. Remove from oven; sprinkle with black pepper, if desired. Using a sawing motion, cut pizzas into a total of 24 slices with Utility Knife.
U.S. Nutrients per serving: Calories 170, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 10 mg, Carbohydrate 15 g, Protein 7 g, Sodium 360 mg, Fiber 1 g
If desired, 1 loaf (16 oz) frozen garlic bread can be substituted for the French bread. (It's not necessary to thaw the bread.) Frozen garlic bread can be found in the freezer section of most major grocery stores.
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