"SUPER-STUFFED FRENCH BREAD PIZZA RUSTICA"

From Cooking 'Round the Clock by Rachel Ray                                             

1 package (10 oz.) frozen chopped spinach
1 loaf (2 ft. long) French bread
1 tablespoon extra-virgin olive oil
1 pound sweet Italian sausage
1 small red bell pepper, seeded and chopped
1 small onion, chopped
2 large cloves garlic, chopped
salt and freshly ground pepper, to taste
1 & 1/2 cups part-skim ricotta cheese
1/2 cup grated parmesan cheese
1/2 pound sweet sopressata, sliced thick from the deli, chopped
1/2 stick pepperoni, chopped
10 oz. shredded mozzarella cheese
10 oz. shredded provolone cheese
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes

Preheat oven to 425 degrees.

Defrost spinach; wring spinach dry.  Split bread lengthwise and hollow it out.  Cut in half across, making 4 shells for pizzas.

Heat a medium skillet over medium-high heat, add olive oil, then sausage.  Brown and crumble sausage.  Add bell pepper, onions and garlic.  Cook 3 to 5 minutes, then add spinach.  Remove mixture from heat and season with salt and pepper.  Transfer to a bowl.

Combine sausage mixture with ricotta, parmesan, sopressata, and pepperoni.  Fill pizzas with the mixture and top with mounded mozzarella and provolone cheeses.  Place on a cookie sheet and bake until cheese melts and bubbles and bread is super crisp, 10 to 12 minutes.  Top pizzas with oregano and hot pepper flakes.  Serve immediately.  YIELD:  4 servings