Creamy Ricotta Florentine French Bread Pizzas

• 10 ounces frozen spinach, thawed
• 3 loaves French bread (large)
• 1 lb cooked italian sausage
• 12 stick pepperoni (sliced 1/2 inch and then cut into quarters)
• 2 medium tomatoes (cut into large pieces)
• 1 large bell pepper (cut into large pieces)
• 32 ounces part-skim ricotta cheese
• 16 ounces provolone cheese (sliced)
• 14 cup parmesan cheese
• salt and pepper

1. Preheat oven to 400 Degrees.
2. Cut french bread in half lengthwise, and hollow out, making a boat to fill with toppings.
3. Squeeze the liquid from the spinach and add into a large bow.
4. Then add ricotta, sausage, pepperoni, tomatoes, bell pepper, and parmesan cheese, mixing after each ingredient.
5. Salt and pepper to taste.
6. Place filling into french bread boats and top with slices of provolone cheese.
7. Bake about 15 minutes or until the cheese is melted and starting to bubble.
8. MAKE SURE THE BOTTOMS DO NOT BURN!
9. If they start to burn, quickly broil the top until cheese is melted and starts to bubble.
10. Allow to sit about 4 to 5 minutes before cuting and serving.

frozen spinach, bread, sausage, pepperoni, tomatoes, bell pepper, ricotta cheese, provolone cheese, parmesan cheese, salt

Taken from www.food.com/recipe/creamy-ricotta-florentine-french-bread-pizzas-398418 (may not work)