Technically, this recipe is very similar to my Eggplant, Olive, and Provolone French Bread Pizza, but it's got some extra ingredients in it, and it's made slightly different. And it came out pretty great, so why not post again? Unfortunately, I didn't think I would be posting this recipe, so I didn't get around to taking any pictures. The picture you see below is from fellow blogger, Stacie, at Kat's Kitchen. Her pizza appears to have different ingredients on the inside, but it's a perfect rendition on what it is supposed to look like. Thanks, Stacie ;)
What You'll Need:
1 long loaf, Italian bread
2 tbsp. minced garlic
4-oz. kalamata olives, chopped
4-oz. roasted red peppers, chopped
4-oz. artichoke hearts, chopped
4-oz. crushed tomatoes
16-oz. shredded Italian cheeses (Asiago and Fontina)
1. Slice bread horizontally. Scoop out the middle so it is in the shape of a boat!
2.) Chop eggplant in uniform cubes and add to a warm pan of EVOO and minced garlic. Add the kalamatas, red peppers, and artichokes. Mix thoroughly until all the ingredients have softened
3.) Add the wine to the pan and let it simmer and reduce for at least 5-7 minutes
4.) Add crushed tomatoes, and using a potato masher, mash all the ingredients together
5.) Transfer the contents of the pan to your "gondolas" and cover with the shredded cheese. Bake until the cheese is gooey and melty and delicious!