Spinach-Artichoke French Bread Pizza

From Everyday with Rachael Ray



Ingredients:
1 baguette, quartered
2 tablespoons butter
2 tablespoons extra-virgin olive oil (EVOO)
1 onion, finely chopped
3 cloves garlic, finely chopped
Salt and pepper
3 tablespoons flour
1 1/2 cups milk
1 pinch nutmeg
Two 10-ounce boxes frozen spinach, thawed and squeezed dry
One 9-ounce box frozen artichoke hearts, thawed
1/2 cup grated parmigiano-reggiano cheese
2 cups shredded mozzarella or provolone cheese
2 tablespoons finely chopped fresh thyme

Directions:
1. Preheat the oven to 400°. Arrange the bread on a baking sheet. In a medium skillet, melt the butter with the EVOO, 2 turns of the pan, over medium heat. Add the onion and garlic and cook until softened, about 5 minutes; season with salt and pepper. Whisk in the flour for 1 minute, then whisk in the milk and season with the nutmeg. Cook until thickened, about 5 minutes.

2. Pull the spinach apart, then add to the sauce. Fold in the artichokes and cook until heated through. Stir in the parmigiano-reggiano, season with salt and remove from the heat.

3. Spread the spinach and artichoke mixture on the bread and top with the mozzarella. Bake until the cheese is melted, 10 to 12 minutes. Top with the thyme.

Comments:
I thought this sounded like a great idea - combine spinach-artichoke dip and French bread pizza. It was easy to make, tasted alright. A little bland, so I might mess with seasonings next time. What I want to know is how everyone keeps their bread upright in the oven. I end up sticking a piece of sandwich bread on the side to keep it from tipping. There must be a better way though. Any ideas?