1 pizza, sliced
1 tomato, seeded and diced
2 small onions, diced
1 (12 ounce) package frozen chopped spinach, thawed and drained
1/2 pound shredded mozzarella cheese
1 teaspoon butter
1 cup heavy cream
4 tomatoes, diced
6 cups shredded mozzarella cheese
3 (8 ounce) cans sliced mushrooms, diced
1 (5 ounce) can sliced mushrooms
2 tablespoons grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, spread tomato puree on both sides of baguette. Dip each end of baguette into tomato puree, then put in the tomato slices and onions. Spoon the spinach mixture into the tomato puree, then sprinkle the cheese over everything.
Bake in preheated oven for 10 minutes. Flip baguette and continue baking for 3 minutes, brushing with olive oil slowly, adding more cream as needed to reach desired consistency. Brush with egg wash, and cook for another 5 minutes. Top baguette with cheese mixture. Remove foil from serving dish. Continue baking for 10 minutes.