Mediterranean Pizza Baguette | Dorothy Lane Market

Mediterranean Pizza Baguette

PREP TIME 20 mins
COOK TIME 25 mins
SERVINGS 6
  • POSTED Jan 30th, 2023
  • BY Peggy Neary

INGREDIENTS

  • 1 DLM Classic Italian Loaf, halved lengthwise
  • 4 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 2 Tbsp pesto
  • 2 garlic cloves, chopped and minced or pressed
  • ½ tsp oregano
  • 2 DLM Handmade Fresh Mozzarella ovalini, torn
  • 10 sundried tomatoes, chopped
  • 1 14-oz can quartered artichoke hearts, chopped
  • ¾ cup Kalamata olives, halved
  • ¼ small red onion, thinly sliced
  • 1 cup cherry tomatoes, chopped
  • ¾ cup goat milk feta cheese, crumbled
  • 1 Tbsp parsley, chopped (optional)
  • 1 Tbsp basil, chopped (optional)
  • 2 tsp lemon zest, (optional)

INSTRUCTIONS

1
Preheat oven to 425°F and place a rack in the middle position of the oven.
2
Cut the bread in half lengthwise and place halves cut-side up on parchment or foil-lined baking sheet. Combine olive oil, pesto, and minced garlic. Brush on cut sides of loaf, sprinkle with oregano, and toast bread for about 10 minutes.
3
Remove from oven and top with mozzarella, vegetable toppings, and then the feta. Bake until hot and bubbly, about 10 to 15 minutes.
4
Remove and top with chopped fresh herbs and lemon zest if desired.

IN THIS RECIPE

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Mediterranean Pizza Baguette

PREP TIME 20 mins
COOK TIME 25 mins
SERVINGS 6

INGREDIENTS

  • 1 DLM Classic Italian Loaf, halved lengthwise
  • 4 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 2 Tbsp pesto
  • 2 garlic cloves, chopped and minced or pressed
  • ½ tsp oregano
  • 2 DLM Handmade Fresh Mozzarella ovalini, torn
  • 10 sundried tomatoes, chopped
  • 1 14-oz can quartered artichoke hearts, chopped
  • ¾ cup Kalamata olives, halved
  • ¼ small red onion, thinly sliced
  • 1 cup cherry tomatoes, chopped
  • ¾ cup goat milk feta cheese, crumbled
  • 1 Tbsp parsley, chopped (optional)
  • 1 Tbsp basil, chopped (optional)
  • 2 tsp lemon zest, (optional)

INSTRUCTIONS

1
Preheat oven to 425°F and place a rack in the middle position of the oven.
2
Cut the bread in half lengthwise and place halves cut-side up on parchment or foil-lined baking sheet. Combine olive oil, pesto, and minced garlic. Brush on cut sides of loaf, sprinkle with oregano, and toast bread for about 10 minutes.
3
Remove from oven and top with mozzarella, vegetable toppings, and then the feta. Bake until hot and bubbly, about 10 to 15 minutes.
4
Remove and top with chopped fresh herbs and lemon zest if desired.

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