Open Faced Pizza Hoagie

Delicious open faced hoagie that I created for my gluten and wheat intolerant husband. I added my Creamy Asparagus Soup (homemade and gluten free, of course) for a great, healthy lunch anyone would enjoy. Using the right gluten free bread product is the key to making this delicious dish.

• Ready In: 32 mins
• Serves: 3
• Yields: 6 pieces

Ingredients

• 1  loaf baguette, UDI Gluten Free Baguette
• 12  ounces tomato paste, gluten free
• 1⁄4 cup  italian seasoning
• 1⁄4 cup extra virgin olive oil
• 1  tablespoon salt
• 1⁄2 cup asiago cheese, grated
• 1  cup  pimento stuffed olive, finely chopped
• 1⁄2 cup kalamata olive, pitted & finely chopped
• 1⁄2 cup  roasted red pepper, drained & sliced
• 1  cup  four cheese blend

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Cut baguette into half lengthwise. Combine tomato paste, Italian Seasoning, olive oil and salt, mix well. Spread mixture liberally on cut side of bread. Sprinkle Asiago cheese on top of paste mixture, then top with olives and red peppers. Cover with cheese blend.
3. Place on baking sheet; bake for 12 minutes, or until cheese is completely melted. Cut into thirds; serve warm.