2 loaves (1 lb each) French bread

First Topping:

1 tbsp. olive oil
1/2 cup chopped onion
1 clove garlic, thinly sliced
1/2 tsp. dried Italian seasoning
1 (10 oz pkg) frozen broccoli florets, thawed, coarsely chopped
1 cup reduced-fat jar of Alfredo sauce
1-1/2 cups reduced-fat shredded Italian 3-cheese blend
1 cup low-fat ricotta cheese

Second Topping:

1 cup jarred pizza sauce
1/4 cup whole + 2 tbsp. thinly sliced fresh basil leaves
8 oz fresh mozzarella cheese, thinly sliced
3 plum tomatoes, thinly sliced
1/2 tsp. dried oregano
1 tbsp. olive oil.

Preheat oven to 425°F.

Cut each loaf of bread in half crosswise, then horizontally. Place on baking sheets. Reserve.

For Broccoli and Cheese Sauce:

In a large skillet, heat oil over medium-high heat, add onion, garlic and seasoning. Cook, stirring often, until onion is soft. Remove from heat, stir in broccoli. Spread Alfredo sauce over cut sides of 1 loaf. Sprinkle with 1/2 cup Italian cheese. Top with broccoli mix and dollop with ricotta cheese and remaining 1 cup Italian cheese.

For Margherita Topping:

Spread pizza sauce over cut sides of remaining loaf. Top with whole basil leaves in a single layer, then mozzarella and tomato slices. Sprinkle with oregano.

Bake for 12-15 minutes or until cheese is melted and pizzas are heated through. Drizzle Margherita pizza with olive oil and sprinkle with sliced basil.

Submitted by: Sherry Monfils