A loaf of delicious Italian bread (you can substitute a French baguette) is a substantial, crunchy platform for a thick, rich slathering of Cosmo Celebration Classic Marinara  or Mushroom Sauce and farm-fresh toppings. Although this is a vegetable-centric offering, you can add an assortment of Italian cured meats as toppings, too. Cut the bread to provide several substantial servings or a number of smaller portions perfect for hors d’oeuvres.

Vegetable Ingredients

1 tablespoon olive oil
1 garlic clove, minced
1 small yellow squash, chopped
1 carrot, peeled and julienned
1/2 red bell pepper, julienned
5 asparagus spears, trimmed and cut into 1-inch pieces		 5 white mushrooms, stemmed and cut into quarters
1-1/4 teaspoons dried basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper

Pizza Ingredients

1 loaf Italian bread, halved lengthwise
4 cups Cosmo Celebration Sauce
2 tablespoons extra virgin olive oil		 1 cup grated parmesan cheese
1/4 cup chopped fresh basil

Directions
Make the vegetables. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring frequently, for about 1 minute. Add the squash, carrot, bell pepper, asparagus, mushrooms, basil, salt, black pepper and red pepper and cook, stirring constantly, until the vegetables begin to soften, 2 to 3 minutes. Transfer the vegetables to a medium bowl using a slotted spoon and set aside.

Make the pizza. Preheat the oven to 350°F. Place the baguette halves on a large baking sheet and evenly brush the cut half with the olive oil. Bake for about 10 minutes or until the bread starts to crisp and begins to brown. Remove from oven and, on each half, evenly distribute the Cosmo Celebration Sauce, the vegetables, and parmesan.

Return the pizza to the oven and cook for 10 minutes longer. Turn the oven temperature to broil and cook an additional minute or so, until the parmesan is bubbly and golden, but not burnt. Slice each half into thirds or sixths and top with chopped basil before serving.

Yield
6-12 servings (Depending on size of slices)