Categories: Pizza/Flatbread
Ingredients
- 24 inch loaf soft French or Italian bread
- 1/4 cup olive oil
- 2 garlic cloves, grated
- 1/2 tsp dried oregano
- Kosher salt and black pepper
- 6 oz. smoked sausage, thinly sliced
- 1 small onion, thinly sliced
- 1 green or red bell pepper, sliced
- 1/2 cup barbecue sauce
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded smoked cheddar cheese
- Chopped fresh cilantro, for topping
Directions
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Preheat the oven to 500. Line a rimmed baking sheet with foil. Trim the ends from the bread, then cut into 4 equal pieces; split each piece in half. Arrange the bread cut-sides up on the prepared baking sheet.
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Mix 3 tbsp. olive oil with the garlic and oregano. Brush the oil on the cut sides of the bread, then season with salt and pepper. Bake until lightly toasted, 4-5 minutes. Let cool slightly.
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Heat the remaining 1 tbsp. olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until crisp, about 5 minutes. Transfer to a plate with a slotted spoon. Add the onion and bell pepper to the skillet and season with salt and pepper. Cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Stir in 1/4 cup barbecue sauce and cook until the vegetables are glazed, about 2 minutes.
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Combine the Monterey Jack and cheddar in a medium bowl. Sprinkle about 1/4 cup of the cheese mixture on each bread slice, then top with the onion-pepper mixture, sausage and remaining cheese. Bake until the cheese is melted and bubbling, about 8 minutes.
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Microwave the remaining 1/4 cup barbecue sauce in a microwave-safe bowl until warm, about 30 seconds. Drizzle on the pizzas and sprinkle with cilantro.