Well, this entree certainly meets the Butcher’s Wife’s criteria. Those of you who know me, know my meals have to be fast, easy and delicious. I know this is a basic recipe; However, sometimes we need to get back to the basics. I worked at the store until a little after 5:00. It was so gorgeous that I decided to take a walk when I got home. Not to worry, I was home from my walk by 5:45 invigorated and ready to tackle dinner. I had been to Ann’s Pastry in Wadsworth and purchased a loaf of unsliced Italian Bread. I cut the bread in two (long way). The Butcher prefers “thin” crust, so I cut his half very thin and I had the thick half. I opened a can of pizza sauce, which is a staple in my home. I had sliced, frozen green peppers, red peppers, and onions (Fajita/Stir Fry vegetables), frozen sliced mushrooms, cooked sausage, ripe olives and shredded Mozzarella Cheese. I coated both of the bread halves with the pizza sauce. There was plenty of sauce to do both. I put it on pretty thick. You easily do 3 bread halves with one can of pizza sauce. Next, I placed all the ingredients on top of the pizza sauce, with the exception of the Mozzarella Cheese. I 
placed the pizza halves on a baking sheet, placed them in an oven preheated to 375 degrees and let them cook for 12 minutes . After 12 minutes, I pulled out the Pizza Bread, and topped them very generously with Mozzarella Cheese. I used about 16 ounces for both halves. I then returned the Pizza Bread to the oven and cooked it on 375 degrees for another 12 minutes. If you want crispier pizza, you can raise the temperature to 425 degrees and cook for the same amount of time.
The results were delicious. This would make a great appetizer for “Super Bowl Sunday”. Cook as directed and cut into 1 inch slices.
Now that the weather has changed, I don’t think there will be an outdoor walk today. Keep warm.
Until next time…From our Butcher Block to your Table.