This tremendous vegetarian recipe is a different twist on pizza. A baguette chock full of excellent and tasty ingredients. Enjoy as a wonderful lunch or weekend option.

2 cups fresh spinach (loosely packed)

1 tablespoon water

2 tablespoons sun-dried tomatoes (about 8)

1 Bakery baguette

butter-flavored vegetable cooking spray

4 teaspoons pesto sauce

2 tablespoons sliced black olives, drained

2 tablespoons roasted red peppers

3/4 cup shredded Italian blend cheese

8 teaspoons feta cheese

1/2 teaspoon seasoned salt

1/4 teaspoon Italian seasoning

1. Preheat oven to 400*F.

2. Add spinach, water and sun-dried tomatoes (leaving on top for easy retrieval) to microwave-safe bowl; cover and microwave on high for 2 minutes.

3. Cut bread in half lengthwise, then into fourths. Place on baking sheet.

4. Spray each pizza with butter-flavored spray; then spread each with 1 teaspoon pesto sauce.

5. Remove sun-dried tomatoes from spinach mixture and slice into 1/8-inch slices.

6. Drain and slice olives, if needed. Drain red peppers and slice into 1/8-inch strips.

7. Top each pizza with 1/4 each: spinach mixture, sun-dried tomato, Italian and feta cheese, red pepper slices and olives.

8. Sprinkle with seasoned salt and Italian seasoning.

9. Place in oven and bake for 9 minutes. Remove from oven and serve.

Recipe and photo courtesy of Publix Aprons Simple Markets.

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