2 (11-ounce) packages refrigerated French bread dough
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons chopped fresh cilantro
2 to 3 teaspoons finely chopped canned chipotle chile peppers in
adobo sauce, seeds removed*
1/4 teaspoon ground cumin
2 medium (2 cups) green and/or red bell peppers, cut into 1/4-inch strips
1 small (1 cup) yellow summer squash, cut into 1/4-inch slices
1 small onion, cut into 1/4-inch rings
Heat oven to 350°F. Grease 12-inch pizza pan.
Place dough on prepared pan, seam-side down. Pinch ends of dough together to form
(10-inch) ring. Cut 12 diagonal slashes (1/2-inch deep) on top of dough using serrated knife. Brush with egg white.
Bake 26-30 minutes or until deep golden brown. Remove to cooling rack. Cool completely.
Combine all spread ingredients in bowl; mix well. Cover; refrigerate.
Melt butter in 10-inch skillet until sizzling; add peppers, squash and onion. Cook over medium-high heat, stirring occasionally, 7-10 minutes or until vegetables are crisply tender.
Cut bread horizontally in half with serrated knife. Spread cut sides of bread with sour cream mixture. Arrange cheese over bottom half of bread; top with vegetables. Cover with top half of bread. Cut into wedges to serve.
*Substitute 2 tablespoons canned chopped green chiles for a milder flavor.
Chipotles are dried, smoked jalapeño peppers. They often are canned in a spicy tomato sauce called adobo. Look for them in the Hispanic foods section of the supermarket.