Pizza “Rustica” on baguette

Ingredients:

• 1 baguette 60 cm long.
• 450 g raw sweet Italian sausages
• 1 tbsp extra-virgin olive oil
• 1 small red bell pepper, seeded and chopped
• 1 small onion, chopped
• 2 large cloves of garlic, chopped
• 1 package frozen chopped spinach, thawed and squeezed out of water
• 1.5 cups semi-skimmed ricotta
• 0.5 tbsp. grated parmesan
• 220 g thin slices of sweet sopressata, cut into pieces
• Half a stick of pepperoni, cut into pieces
• 1 packet (280 g) grated mozzarella
• 1 package (280 g) of grated provolone
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes

Preparation:

1. Preheat oven to 220°C. Cut the bread in half lengthwise and remove the crumb. Cut in half crosswise to make 4 pizza bases.
2. Heat a frying pan over medium-high heat and brown the sausage in olive oil. Fry the sausage, breaking it up. Add the red bell pepper, onion, and garlic. Cook for 3-5 minutes, then add the spinach. Remove from heat and season with salt and pepper to taste.
3. Transfer to a bowl. Mix the sausage and vegetables with the ricotta, Parmesan, soppressata, and pepperoni. Fill the bread shells with the filling and top with a mound of mozzarella and provolone.
4. Place the pizza on a baking sheet in a hot oven and bake until the cheese is melted and bubbly and the bread is very crisp, about 10-12 minutes. Sprinkle the pizza with oregano and red pepper flakes. Serve immediately!