- 1 18 x 4-inch 1-pound French bread
- 12 ounces sweet Italian sausage, casings removed
- 1 10-ounce package frozen chopped spinach, thawed, squeezed very dry
- 1/2 cup plus 2 tablespoons purchased pesto sauce
- 1/2 pound mozzarella cheese, coarsely grated
- 3 4 3/4-ounce cans eggplant appetizer (caponata)
- 3/4 cup purchased marinara sauce or pizza sauce
- Position rack in center of oven and preheat to 375°F. Horizontally, cut off top 1/3 of bread and reserve for another use. Scoop or cut out interior of bread, leaving 1/2-inch shell. Place shell on large baking sheet.
- Fry sausage in heavy medium skillet over medium-high heat until cooked through, breaking up with fork, about 10 minutes. Drain all fat from skillet. Combine spinach and 1/2 cup pesto in small bowl. Sprinkle half of cheese over bottom of bread shell. Spread spinach mixture over cheese. Arrange sausage evenly over spinach layer. Spread eggplant appetizer over.
- Bake pizza until filling is heated through, about 20 minutes. Combine marinara sauce with remaining cheese and spread over top of pizza. Dot with remaining 2 tablespoons pesto. Bake until cheese melts and topping bubbles, about 12 minutes.