This is one of those meals that technically isn’t a recipe, but a make the most out of what you have in your fridge. I had a few veggies from our latest farmers market run that needed to be used up, and the grill (affectionately known here as the outdoor kitchen) was calling.

Let’s Cook!

• Grill the sausage until completely cooked. Remove from the grill and set aside
• On a griddle coated with oil (or an aluminum pan), grill the vegetables until soft and lightly charred.
• While the sausage and vegetables are grilling, fire up a cast iron pan on a side burner
• Add the tomatoes, sugar, salt and pepper and they begin cooking down
• Add the wine (and any additional spices you’d like) and reduce until the texture is almost a jam consistency
• Coat the slices of bread with olive oil and place face down on the grill until lightly toasted and has grill marks.
• Assemble the pizzas by adding a layer of the tomato “sauce”, cheese, sausage, and vegetables. I used a sandwich press on each slice to flatten it down and make sure all the flavors absorbed into the bread.
• Grill for a few more minutes until everything is hot and melty.
• Finish with a sprinkle of grated parmesan and (my favorite touch) the first of my arugula microgreens as garnish.
• Cut into slices and enjoy!

OK, a disclaimer, I felt the name French bread pizzas rolled off the tongue a little easier than Italian bread (which is actually what I used). You can also use whatever veggies you have on hand. I love using eggplant and mushrooms too.

Seriously a satisfying meal with ingredients we had on hand (plus we beat the thunderstorms that rolled in as we sat down to eat!)

Eat well, friends!

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